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4 Servings
INGREDIENTS
6 hot cross buns, sliced into 2
6 tbsp chocolate spread
300 ml double cream
300 ml whole milk
1 tsp cardamom powder
½ tsp ground cinnamon
100 gr dark chocolate, cut into small pieces.
4 large eggs
2 tbsp soft brown sugar
Vanilla ice cream to serve
Allergens are marked in bold
Step 1
Preheat the oven to 180° CircoTherm®. Grease a deep ovenproof dish with butter.
Spread each of the slice of hot cross bun with the chocolate spread and place them overlapping on the prepared dish.
Step 2
Heat the cream and the milk with the cardamom and cinnamon and take it off the heat just before it comes to a boil. Put the chopped up chocolate into the milk and stir it until chocolate has melted.
Step 3
Whisk the eggs and sugar in a bowl until combined. Slowly pour the chocolate milk over the eggs mixture while whisking continuously.
Step 4
Now pour this mix over the prepared buns and let it soak for 30 mins.
Bake on shelf 3 for 35-40 minutes in the preheated oven until the pudding has slightly set in the middle.
Serve it warm with vanilla ice cream.
