This gooey gorgeous pud is just the ticket for using up hot cross buns.
Break up your hot cross buns into cubed pieces.
Put the chocolate, whipping cream, sugar, butter and cinnamon in a pan over a medium heat until the butter and chocolate have melted and the sugar has completely dissolved. Stir well.
In a separate bowl, whisk the eggs then pour the chocolate mixture and whisk again to mix together.
In a bowl mix together the chocolate mixture and hot cross bun pieces to thoroughly coat, then tip into an overproof dish.
Cover the dish with cling film and cool it in the fridge for 2 hours (you can leave it in the fridge for up to 48 hours before cooking if you want to make it in advance.
To cook the pudding, pre-heat the oven to 180oC / 350oF / gas mark 4.
Remove the cling film and place the dish in a roast tray half filled with water, to make a bain marie for cooking. Bake in the oven on a high shelf for 45 minutes so that the top will be
Crunchy and the inside soft.
Leave it to stand for 10 minutes before serving with cream.
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