Raspberry and Chocolate Hot Cross Bun Pudding

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    6
  • Calories icon
    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

recipe updated Jun 23, 2020

Ingredients

  • Hot cross buns icon
    Hot cross buns
    6 (78g)
  • Frozen raspberries icon
    Frozen raspberries
    200g (about 1¼ cups)
  • Dark chocolate chips icon
    Dark chocolate chips
    100g (about ½ cup)
  • Coconut sugar icon
    Coconut sugar
    40g (about 3⅛ tbsp)
  • Egg icon
    Egg
    3 (150g)
  • Single cream icon
    Single cream
    150ml (½ cup)
  • Milk icon
    Milk
    500ml (2⅛ cups)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (11g)
  • Raspberries icon
    Raspberries
    200g (about 1¼ cups)

Tools

  • kCook icon TM5
  • kCook icon Pie dish - 9"
  • kCook icon Tm5 bowl

Step preview

  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. Fit TM5 bowl to TM5
  7. Blend - approx 20 sec, speed 6
  8. Transfer mixture to pie dish
  9. Allow the buns to soak up the mixture
  10. Add hot cross buns to the pie dish
  11. Let rest on work surface - 10 min
  12. Add frozen raspberries to the pie dish and cover
  13. Bake - 30 min, 170°C
  14. Garnish with raspberries
  15. Dust with icing sugar and serve with lashings of ice cream and cream
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