Hot Cross Bun, Chocolate and Rum Pudding
by Lotte Duncan
"Let’s think fluffy bunnies, chocolate eggs, baby chicks and Easter. If a pudding could draw a naughty line, this one would triple jump it!"
Serves: 6-8
Ingredients
- butter, for greasing
- 6 hot cross buns, halved
- 5 tablespoons, chocolate hazelnut spread
- 12 ready-to-eat pitted prunes, halved
- 275ml/10fl oz double cream
- 275ml/10fl oz semi-skimmed milk
- 150g/5oz 70% cocoa solids dark chocolate
- 4 eggs
- 1 tablespoon dark brown sugar
- 3 tablespoons dark rum
- single cream, to serve
Method
- Preheat the oven to 180C/fan oven 160C fan oven/gas mark 4. Aga 4/3-door – middle of banking oven. Aga 2-door Grid shelf on floor of roasting oven with cold plain shelf on second runners
- Grease a 1.7 litre/3 pint ovenproof dish with the butter.
- Spread each side of the hot cross buns with the hazelnut and chocolate spread and then place 4 prune halves inside each bun. Sandwich the buns back together and then cut each bun into four and place in the bottom of the ovenproof dish.
- Heat the cream, milk and the chocolate together in a small non-stick saucepan over a gently heat, stirring all the time. Take care not to bring the mixture to the boil. Cool slightly.
- Beat the eggs and sugar together in a large mixing bowl and add the rum. Pour the chocolate cream over the egg mixture and stir well.
- Now pour the chocolate mixture over the buns and leave to soak for 30 minutes.
- Bake for 30-40 minutes or until the pudding is firm in the middle. If it starts to catch on top, cover with a little foil.
- Serve with single cream – heaven!