Chef and Coles Ambassador Courtney Roulston joined Sunrise to indicate learn how to make a scrumptious Easter deal with, sizzling cross buns crossed with bread and butter pudding.
HOT CROSS BUN & BUTTER PUDDING
SERVICES 8
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INGREDIENTS:
Eight Coles sizzling cross buns, sliced into three horizontally
80g butter, softened
four massive free-range eggs, overwhelmed
2 cups full fats milk
300ml cream
1/three cup caster sugar
1 teaspoon vanilla bean paste
½ teaspoon floor cinnamon
1 x 125g punnet contemporary raspberries
50g darkish chocolate, roughly chopped
1/three cup roasted hazelnuts
1 tablespoon honey to garnish
METHOD:
Preheat the oven to 180 levels C.
Unfold the butter onto the minimize aspect of the new cross buns then prepare them right into a 29cm pie dish. Scatter over the raspberries and the ark chocolate.
Pour the eggs into a big mixing bowl with the milk, cream, sugar, vanilla, and cinnamon. Whisk till the combination is properly mixed and the sugar has dissolved. Pour over the new cross buns and go away to sit down within the pie dish for 10 minutes for a few of the liquid to soak in.
Place the dish onto a flat oven tray and bake for 35-40 minutes, or till it’s golden on high and nonetheless has a slight wobble within the center.
Take away from the oven and relaxation for 10 minutes earlier than scattering with hazelnuts and honey. Serve together with your selection of cream, ice cream, or custard.
