I don’t know about you guys but I’m stuck at home at the moment and although I’m always busy working on something I’ve found myself back in the kitchen more than usual. These puddings are heaven sent, especially at the moment when everyone has hot cross buns lying around. Feel free to use brioche or croissants instead and the pears could be swapped out for apples, berries or bananas. Use milk chocolate if you prefer. Serve warm with extra cream, any time of the day.
This recipe is so versatile, you can make them in ramekins or little oven proof mugs. Feel free to use brioche or croissants instead of the buns and the pears could be swapped out for apples, berries or bananas. Use milk chocolate if you prefer. Serve warm with extra cream, any time of the day.
80g dark chocolate buttons
Butter, for greasing
3 hot cross buns cut into 3cm/1″ cubes
2 ripe pears, peeled and cut into little cubes
3 tbsp maple syrup or honey
1/2 cup cream
3/4 cup whole milk
1 tsp vanilla extract
2 free range eggs
1 tsp cinnamon
pinch of sea salt
Preheat the oven to 180°C/350°F on fan bake. Grease each ramekin well with butter.
In a large bowl, toss the cubed hot cross buns with the chocolate and pear cubes and divide between each ramekin.
In another large bowl, combine the maple syrup or honey, cream, milk, vanilla extract, eggs, cinnamon and sea salt. Whisk until well combined. Pour this mixture evenly over the hot cross bun chunks, chocolate and pear cubes.
Place each ramekin on a baking tray and bake for 30 minutes or until the tops are crispy and golden brown. Serve warm with extra cream.