The DREAM choc & butter pudding for you to enjoy this Easter! The secret is in Joe's Michelin-star skills and our partnership with Doisy and Dam this April to make things super easy and tasty for you at home!
Joe's top tip is to add a rich peanut butter layer to hot cross buns before dipping them in a homemade chocolate custard topped with Doisy & Dam’s choc truffles and crunchy ballers. Prep everything in a tray in advance to simply bake on the day!
Perfect for a little Easter weekend baking and a lot of enjoying. 😉 🍫
Chocolate Hot Cross Bun & Butter Pudding
🗒 Ingredients for 4 to share 🗒
Chocolate Custard:
- 350ml Coconut milk
- 150ml plant cream
- 30g Sugar
- 15g Cornflour
- 2tsp Vanilla extract
- ½ orange zest
Hot cross buns:
- 5 hot cross buns (recipe or use shop bought)
- 50g Butter
- Crunchy whole peanut butter
- 1 banana - sliced
- 3 Doisy & Dam Dark chocolate truffles - chopped
- Doisy & Dam Crunchy ballers (as many as you wish)
👩🍳 Method 👩🍳
-
For the choc custard sauce: add coconut milk, plant cream, sugar, cornflour, vanilla and orange in a pan on medium heat, whisking till boiling. Once it thickens remove from heat and leave to cool
-
Slice hot cross buns to spread with butter & peanut butter
-
Layer the bread in a tray and add in custard
-
Add banana slices and chocolate truffles on 2 layers. Repeat 3 times. (save some custard for serving)
-
Press with fingers to push bread into custard. Set in fridge for 30min or overnight if you can
-
Preheat the oven to 160c fan/gas mark 4
-
Remove from fridge and add in oven for 30min
-
Serve with the remaining custard or ice cream & sprinkle with some crunchy chocolate balls.
