Raspberry and Chocolate Hot Cross Bun PuddingMake on Fresco
Leftover hot cross buns? I'm sorry. I am totally unfamiliar with that term. However....if you want to head over and make TWO batches of the White Chocolate and Cranberry Hot Cross Buns you may stand a chance of making this for Easter Sunday. Perfect desserting. Simple. Yummy. Full of chocolatey goodness without being OTT and easy to feed that Sunday crowd with! Hoppy Easter!
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- 1 Batch White Chocolate and Cranberry Hot Cross Buns baked Recipe
- 200 Grams frozen raspberries
- 100 Grams chocolate dark callets BUY
- 40 Grams coconut sugar
- 3 large eggs
- 150 Grams cream BUY
- 500 Grams full cream milk
- 2 Teaspoons vanilla bean paste BUY
- 200 Grams fresh raspberries to garnish
Preheat oven to 170°C. Butter a deep pie dish, big enough to fit your Hot Cross Buns.
Cut Hot Cross Buns in half, top and bottom. Place the bottom halves in the pie dish. Place most of the frozen raspberries and chocolate on top.
Place coconut sugar, eggs, cream, milk and vanilla into the Thermomix bowl and blend 20 sec/speed 6.
Pour mixture over the hot cross buns, allowing the buns to soak up the mixture. Place the tops of the Hot Cross Buns on top and allow it to rest for 10 minutes.
Add a few more frozen raspberries and chocolate callets in any gaps. Cover and bake for 30 minutes. Remove cover and bake a further 15 minutes.
Garnish with fresh raspberries, dust with icing sugar and serve with lashings of ice cream and cream!