This gooey gorgeous pud is just the ticket for using up hot cross buns.


  • 6 hot cross buns

  • 8 oz (225 g) dark chocolate

  • 1 pint (600 ml) whipping cream

  • 4 oz (110 g) caster sugar

  • 3 oz (75 g) butter

  • good pinch cinnamon

  • 5 large eggs

  • Double cream, to serve


  • 1.

    Break up your hot cross buns into cubed pieces.

  • 2.

    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.

  • 3.

    In a separate bowl, whisk the eggs then pour the chocolate mixture and whisk again to mix together.

  • 4.

    In a bowl mix together the chocolate mixture and hot cross bun pieces to thoroughly coat, then tip into an overproof dish.

  • 5.

    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.

  • 6.

    To cook the pudding, pre-heat the oven to 180oC / 350oF / gas mark 4.

  • 7.

    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

  • 8.

    Crunchy and the inside soft.

  • 9.

    Leave it to stand for 10 minutes before serving with cream.

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Posted by Margaret1054Report
This recipe was amazing. Everyone loved it and easy to make. Not too rich and very light.