Individual Hot Cross Bun Puddings


Ingredients:

  • 4 hot cross buns, sliced (tops and bottoms separated)
  • 1 cup milk
  • 1 cup thickened cream
  • 2 eggs
  • ¼ cup caster sugar
  • 1 tsp vanilla extract
  • 4–6 Caramilk eggs, chopped
  • 2 tbsp butter, melted


Cinnamon Sugar Topping

  • 2 tbsp caster sugar
  • 1 tsp cinnamon


Method:

  1. Preheat oven to 180°C and line a muffin tray with cupcake cases.
  2. Roughly chop the bottom halves of the hot cross buns and place into a large bowl.
  3. In a separate bowl, whisk together milk, cream, eggs, sugar and vanilla. Pour over the chopped buns and gently mix to soak.
  4. Fold through the chopped Caramilk eggs.
  5. Spoon the mixture evenly into the cupcake cases.
  6. Place the hot cross bun tops on each pudding and brush lightly with melted butter.
  7. Sprinkle generously with cinnamon sugar.
  8. Bake for 20–25 minutes or until golden and set.
  9. Serve warm with cream or ice cream for the ultimate Easter dessert!