- 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
- Preheat the oven to Gas Mark 3, 160°C.
- Cut the hot cross buns in half and fit the bottom halves snugly into a buttered baking dish (approximately 1.5 litres).
- Warm the marmalade in a microwave then brush half over the base of the buns.
- Put the milk, cream, orange zest, and vanilla, into a saucepan and gently warm.
- 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.
- 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.
- Push the tops down, pour over the remaining mixture and leave to soak for 30 minutes.
- 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.
Preparation time: 5 mins
Serve as a delicious sweet breakfast on Easter morning!