Raspberry and Chocolate Hot Cross Bun Pudding

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    356

Easter dessert sorted! There are never leftover hot cross buns in our house so we have to make them in order to make the dessert, but totally worth it

recipe updated 12 Jan 2022

Ingredients

  • Hot cross buns icon
    Hot cross buns
    6
  • Frozen raspberries icon
    Frozen raspberries
    200 g
  • Dark chocolate chips icon
    Dark chocolate chips
    100 g
  • Coconut sugar icon
    Coconut sugar
    40 g
  • Egg icon
    Egg
    3
  • Single cream icon
    Single cream
    150 g
  • Milk icon
    Milk
    500 g
  • Vanilla bean paste icon
    Vanilla bean paste
    2 teaspoons
  • Raspberries icon
    Raspberries
    200 g

Tools

  • kCook icon Oven
  • kCook icon TM5
  • kCook icon Pie dish - 9"
  • kCook icon Tm5 bowl

Step preview

  1. Pre-heat oven - 170°C
  2. Grease a clean pie dish
  3. Add hot cross buns to the pie dish
  4. Add frozen raspberries and dark chocolate chips to the pie dish
  5. Add coconut sugar, egg, single cream, milk and vanilla bean paste to the TM5 bowl
  6. Blend with MC in place 20 sec, speed 6
  7. Transfer mixture to pie dish
  8. Allow the buns to soak up the mixture
  9. Add hot cross buns to the pie dish
  10. Let rest for 10 min
  11. Add frozen raspberries to the pie dish and cover
  12. Bake - 30 min, 170°C
  13. Garnish with raspberries
  14. Dust with icing sugar and serve with lashings of ice cream and cream
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