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EASTER HOT CROSS BUN PUDDING<br />
6 hot cross buns<br />
¼ cup white choc bits<br />
1cup milk<br />
1cup thin cream<br />
5 eggs<br />
¼ cup caster sugar<br />
½ tsp vanilla extract<br />
¼ cup dark choc bits<br />
¼ cup slivered almonds<br />
1. Grease a 22cm pie-dish (or shallow casserole dish) and line bottom with baking paper.<br />
2. Slice hot cross buns into six slices, discarding the dark ends.<br />
3. Using half of the slices, line base of tin fitting them in snugly.<br />
4. Sprinkle over the white choc bits.<br />
5. Whisk eggs, milk, cream, sugar and vanilla together in a large jug.<br />
6. Pour half the mixture over buns.<br />
7. Top with remaining slices, pour over rest of egg mixture.<br />
8. Allow to stand for 30 mins.<br />
9. Top with dark choc bits and slivered almonds and bake in <strong>Nu</strong><strong>Wave</strong> oven, 5cm rack, level 8 for<br />
50-55 mins until set and brown (it will rise when cooked and drop down on cooling).<br />
10. Cool completely in tin. Run knife around edge of pudding and turn onto plate. Remove paper<br />
and invert pudding onto serving plate.<br />
11. Cut into wedges to serve.<br />
A sweet, elegant dessert that will please palates of all ages!<br />
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