Raspberry and Chocolate Hot Cross Bun Pudding

Ingredients

• Chocolate Hot Cross Buns
• 40g butter, softened
• 1/4 cup (85g) raspberry jam
• 1 cup (125g) fresh raspberries or frozen raspberries
• 100g white chocolate, coarsely chopped
• 6 eggs, lightly whisked
• 1 cup (250ml) milk
• 1/2 cup (125ml) thickened cream
• 1/3 cup (75g) caster sugar

Optional ingredient: Blueberries to decorate

Method

1. Preheat oven to 160C. Lightly grease an 8-cup (2L) ovenproof dish.
2. Spread the cut side of each bun half evenly with butter, then spread with raspberry jam. Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberry and white chocolate.
3. Whisk the eggs, milk, cream, and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Stet aside for 15 minutes to soak.
4. Place the dish in a large roasting pan. Pour enough boiling water into the pan to come halfway the side of the dish. Bake for 35 – 40 minutes or until custard has set. Set aside for 5 minutes to cool slightly before serving.