Raspberry and Chocolate Hot Cross Bun Pudding
Serves
6
Total Time
55mins
Calories
356
Easter dessert sorted! There are never leftover hot cross buns in our house so we have to make them in order to make the dessert, but totally worth it
- Hot cross buns6halved
- Frozen raspberries200 g
- Dark chocolate chips100 g
- Coconut sugar40 g
- Egg3
- Single cream150 g
- Milk500 g
- Vanilla bean paste2 teaspoons
- Raspberries200 g
Ingredients
- 1. Pre-heat oven - 170°C
- 2. Grease a clean pie dish
- 3. Add hot cross buns to the pie dish
- 4. Add frozen raspberries and dark chocolate chips to the pie dish
- 5. Add coconut sugar, egg, single cream, milk and vanilla bean paste to the TM5 bowl
- 6. Blend with MC in place 20 sec, speed 6
- 7. Transfer mixture to pie dish
- 8. Allow the buns to soak up the mixture
- 9. Add hot cross buns to the pie dish
- 10. Let rest for 10 min
- 11. Add frozen raspberries to the pie dish and cover
- 12. Bake - 30 min, 170°C
- 13. Garnish with raspberries
- 14. Dust with icing sugar and serve with lashings of ice cream and cream
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
