{"id":2911,"date":"2021-03-29T10:21:11","date_gmt":"2021-03-29T00:21:11","guid":{"rendered":"https:\/\/www.hawthornegarage.com.au\/?p=2911"},"modified":"2021-11-15T15:49:11","modified_gmt":"2021-11-15T05:49:11","slug":"berry-choc-layered-hot-cross-bun-pudding","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/berry-choc-layered-hot-cross-bun-pudding\/","title":{"rendered":"Berry Choc Layered Hot Cross Bun Pudding"},"content":{"rendered":"
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Makes 12<\/h4>\n
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Ingredients: <\/strong><\/p>\n

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    6 fruit hot cross buns<\/p>\n<\/li>\n

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    100g softened butter<\/p>\n<\/li>\n

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    200g milk chocolate medallions<\/p>\n<\/li>\n

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    2 cups mix berries\u00a0<\/p>\n<\/li>\n

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    1\/2 tsp ground cinnamon<\/p>\n<\/li>\n<\/ul>\n

    Custard ingredients:<\/strong><\/p>\n

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    • 1 1\/2 cups full cream<\/span><\/li>\n
    • 1 1\/4 cups full cream milk<\/li>\n
    • 8 egg yolks<\/li>\n
    • 2 tsps vanilla extract<\/li>\n
    • 2 1\/2 tbsp cornstarch<\/li>\n
    • 1\/2 cup white sugar<\/li>\n<\/ul>\n
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        PREP \ud83d\udc30\u00a0<\/span><\/h4>\n

        To make the custard: <\/strong><\/p>\n

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        1. In a saucepan over medium heat, stir in milk, cream, and vanilla extract. Stir till hot but not boiling. Remove from heat.\u00a0<\/span><\/li>\n
        2. In a large mixing bowl, whisk together egg yolks, cornstarch, and sugar until smooth and creamy. Add 2 ladle spoons full of hot cream mixture over egg yolk mixture, whisking constantly. Add remaining cream mixture slowly until combined. <\/span><\/li>\n
        3. Return custard mixture to saucepan on low heat. Stir for approximately 10 minutes or until custard has thickened, stirring constantly taking care not to bring to a boil to prevent curdling. Once thickened, set aside.<\/li>\n<\/ol>\n

          To assemble the buns:<\/strong>\u00a0<\/span><\/p>\n

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          1. Preheat oven to 140\u00b0C\u00a0<\/span><\/li>\n
          2. Grease a deep 20cm baking dish with butter.<\/span><\/li>\n
          3. Cut hot cross buns into even slices horizontally, making a bottom, middle and top layers. Butter each layer generously. Dip each piece into custard to coat. Lay 4 to 5 chocolate medallions and half of the berries on each layer. Set remaining berries and chocolates aside for topping.<\/li>\n
          4. Place buns in the baking dish. Pour remaining custard all over buns. Top with leftover berries and chocolates and sprinkle with ground cinnamon.<\/li>\n
          5. Bake the pudding for 30 minutes or until browned lightly and crusty around the sides. Serve immediately.<\/li>\n<\/ol>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n