Hot Cross Bun Slab Pudding With White Chocolate Custard
Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 100grams Cadbury Caramilk baking chips
- 90grams Cadbury Baking Melts white chocolate
- 6 hot cross buns
- 30grams pascall white marshmallows
- 400milliliter full cream milk
- 400milliliter thickened cream
- 4 whole eggs
- 2 egg yolks
- 1/4 cup caster sugar
Nutrition per serving
2240kJ / 535Cal
2240 Kilojoules or 535 Calories
26% of daily energy intake*
Protein
11.0grams
Fat
32.1grams
Carbs
51.1grams
Sugars
35.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
Cut the hot cross buns in half through the middle lengthways. Butter the cut side of each bun.
Step 2 of 8
Place the bottom halves into a 2L (8 cup capacity) baking dish. Scatter over CARAMILK Baking chips and PASCALL Marshmallows and place the lids on top.
Step 3 of 8
Pour milk and cream in a saucepan placed over a medium heat and bring to a simmer. Add the white chocolate and whisk until melted. Remove from heat.
Step 4 of 8
Whisk eggs, egg yolks and sugar in a medium bowl until pale, then pour into the warm cream, stirring continuously.
Step 5 of 8
Stain the cream over the buns and set aside for 30 minutes to let the buns soak up the cream. If the buns start to float, place a small baking dish on top and weigh down with a few cans of food.
Step 6 of 8
Preheat oven to 170C.
Step 7 of 8
Cover the pudding loosely with foil, removing the weighted tray, and bake for 40-45 minutes. Remove the foil and bake for a further 5-10 minutes or until just set.
Step 8 of 8
Serve with a dollop of thickened cream or a scoop of ice cream as desired. Tip: Serve with double thick cream or ice cream
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