“Everything about this dish just shouts Easter to me,” says Chef Mynhardt Joubert about his recipe for White Chocolate Hot Cross Bun & Butter Pudding. “Hot cross buns and chocolate all mixed up in a wonderful hot sticky combination. This recipe creates a silky custard that lines the bottom of the dish.” This glorious recipe from Chef Joubert is best served with ice cream or custard, and for an extra touch of decadence – add a shot of brandy to the mix.

White Chocolate Hot Cross Bun and Butter Pudding

Prep time:  20 min
Baking time: 45 min
Oven: 180 degrees Celsius

12 Hot cross buns
500 ml Cream
250 ml Full cream milk
1 Tablespoon vanilla extract or 2 vanilla pods
300g White chocolate
5 Egg yolks
2 Whole eggs
150 g Castor sugar

  • Slice and generously butter 12 fresh hot cross buns. Cut them through lengthways and arrange in a buttered baking tray.
  • Combine and heat 500 ml of cream and 250 ml of milk together.
  • Add 1 tablespoon of vanilla extract or two scraped vanilla pods, if available. As soon as the liquid is warm add 300 g of white chocolate and stir until everything has melted together.
  • Be careful not to cook.
  • Whisk together 5 egg yolks and 2 whole eggs with 150 g of castor sugar and slowly pour over the warm cream mixture until all is blended.
  • Pour mixture over hot cross buns and let it soak for 15 min.
  • Bake for 30 to 45 minutes at 180 degrees Celsius or until set.
  • Serve hot
Recommended Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search