Chocolate Hot Cross Bun Bread and Butter Pudding Recipe

This chocolate hot cross bun bread and butter pudding is a super decadent but easy Easter dessert recipe that's sure to be a crowd-pleaser.

For an extra chocolatey pudding, I used chocolate hot cross buns, but you can use traditional ones if you can't find them.

To bring out even more richness of flavour, I also add a little dark spiced rum to my chocolate hot cross bun bread and butter pudding. If you don't like rum, though, you can add the same amount of freshly brewed coffee instead.

This is like a chocolate bread and butter pudding but even gooier – because hot cross buns are already quite moist and squidgy, when they soak into the chocolate custard mixture and bake, they become even more luxurious. The crispness on the top of this chocolate hot cross bun pudding provides a lovely contrasting texture against the silky chocolate custard and the gooey hot cross bun.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

50g unsalted butter
300ml double cream
100g dark chocolate
50ml milk
2 tbsp dark spiced rum or coffee
1 tsp vanilla extract
80g light muscovado sugar
2 eggs
4 hot cross buns (chocolate or regular), sliced in half sandwich-style
Additional unsalted butter (for greasing the moulds)

Method:

1. Grease an 8x8" square baking tin with plenty of butter and set aside.

2. Melt the 50g of butter and double cream together in a small saucepan until steaming and just starting to bubble. Turn off the heat and whisk the chocolate in.

3. Take the pan completely off the hob, and whisk in the milk rum and vanilla. Finally stir in the sugar until completely dissolved.

4. Now that the mixture should be cooler, whisk in the eggs. Dip the hot cross bun halves into the mixture and layer in your buttered tin.

5. Cover with clingfilm and leave for an hour at room temperature to let the hot cross buns soak in the chocolate custard.

6. Preheat the oven to 180°C. Once the oven's come up to full temperature, bake the pudding for 30 minutes. Leave to cool a little for five minutes before serving.

Enjoy, and have fun.