Courtney Roulston’s fun and delicious Easter idea

Chef and Coles Ambassador Courtney Roulston joined Sunrise to show how to make a delicious Easter treat, hot cross buns with bread and butter pudding.

HOT CROSS BUN & BUTTER PUDDING

SERVICES 8

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INGREDIENTS:

8 Coles Hot Cross Buns, sliced ​​horizontally into 3

80 g butter, soft

4 large free range eggs, cracked

2 cups whole milk

300ml cream

1/3 cup powdered sugar

1 teaspoon vanilla bean paste

½ teaspoon ground cinnamon

1 x 125g punnet of fresh raspberries

50 g dark chocolate, roughly chopped

1/3 cup toasted hazelnuts

1 tbsp honey for garnish

METHOD:

Preheat the oven to 180 degrees C.

Butter the cut side of the hot cross buns, then arrange in a 11-inch cake pan. Sprinkle over the raspberries and dark chocolate.

In a large mixing bowl, combine the eggs with the milk, cream, sugar, vanilla and cinnamon. Stir until the mixture is well blended and the sugar has dissolved. Pour over the hot buns and let rest in the cake tin for 10 minutes to allow some of the liquid to absorb.

Place the pan on a shallow oven tray and bake for 35-40 minutes or until golden on top and still slightly jiggly in the center.

Remove from the oven and let rest for 10 minutes before sprinkling with hazelnuts and honey. Serve with whipped cream, ice cream or pudding of your choice.