This recipe from the experts at Miele could not be any more Easter if it tried! Providing the perfect way to use up hot cross buns and any left over chocolate, you’ll find it hard to wait another year before you can create this sweet treat all over again.
Makes 2 individual puddings
Ingredients
Peel of ½ orange
150ml double cream
150ml milk
½ tsp vanilla bean paste
50g good quality dark chocolate chips
2 egg yolks
1 tbsp caster sugar
3 hot cross buns (thinly sliced)
50g butter
50g caster sugar
½ tsp mixed spice
Method
1. Butter one side of the bun slices, cover and set to one side.
2. Combine the orange peel, cream, milk and vanilla paste in a saucepan and infuse for 10 minutes over a low medium heat.
3. In a large bowl, whisk together the egg yolks, caster sugar and dark chocolate.
4. Once the milk has infused, strain through a fine sieve into the egg and sugar mixture, ensuring to whisk the whole time so that the egg does not scramble.
5. Once you have your custard mix, start to assemble the pudding by layering the bun slices with a sprinkling of chocolate chips, sugar and mixed spice between each layer. Keep the best bun slices for the top layer.
6. Cook in your oven at 130˚C and check the custard consistency regularly before serving.
