Do something new with your store-bought hot cross buns this Easter!


  • 3 large eggs

  • 200ml double cream

  • 200ml milk

  • 1 tsp vanilla extract

  • 6 tbsp caster sugar

  • 6 hot cross buns

  • Butter (for greasing and spreading on the buns)

  • A handful choc-chips

  • Choc-Hazelnut Spread

  • Cream or vanilla ice cream, to serve (optional)


  • 1.

    Use some butter to lube up a baking dish appropriately sized to fit the buns. Cut each of the buns in half, and put them back together with a light layer of butter, then a plentiful one of choc-hazelnut spread. Arrange the buns in the dish nice and snug.

  • 2.

    Whisk together the eggs, cream, milk and ¾ of the chocolate chips, then pour into a jug with the vanilla and 5 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in nice and good.

  • 3.

    Heat your oven to 160C. Scatter the remaining sugar and chocolate chips over the pudding. Bake for about 30-40 mins until the top is golden, the chocolate chips are melted and the custard nicely set. Stand for 5 mins, then serve with cream or vanilla ice cream, and a tonne more chocolate chips if you like.


This recipe was provided by @2HungryGuys.

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