Chocolate orange hot cross buns

Chocolate orange hot cross buns
Bread-and-Butter-Pudding-Landscape.jpg

Ingredients

  • 6 hot cross buns
  • 2 tbsp orange marmalade
  • 250 ml double cream
  • 250 ml milk
  • 1 tsp vanilla bean paste or extract
  • 2 Heritage Breeds Gladys May’s duck eggs
  • 75 g caster sugar
  • finely grated zest of 2 oranges
  • 75 g dark chocolate, roughly chopped

Method

  1. Preheat the oven to Gas Mark 3, 160°C.
  2. Cut the hot cross buns in half and fit the bottom halves snugly into a buttered baking dish (approximately 1.5 litres).
  3. Warm the marmalade in a microwave then brush half over the base of the buns.
  4. Put the milk, cream, orange zest, and vanilla, into a saucepan and gently warm.
  5. Whisk together the Heritage Breeds Gladys May’s Duck Eggs and sugar in a bowl, then gradually add the warm, creamy mixture, whisking all the time.
  6. Scatter two thirds of the chocolate over the buns, then pour over half the creamy egg mixture. Leave to soak for a few minutes, then pop on the top half of each bun and brush with the remaining marmalade.
  7. Push the tops down, pour over the remaining mixture and leave to soak for 30 minutes.
  8. Scatter the remaining chocolate over the pudding, Place in a roasting tin and fill halfway with water to make a bain- marie. Cook for 35-40 minutes until golden brown. Allow to stand for 5 minutes before serving.

Notes 

Preparation time: 5 mins 

Serves: 6

Nutrition: n/a

Tip

Serve as a delicious sweet breakfast on Easter morning!