Chocolate pudding with hot cross buns and butter

• heavy cream300ml ml
• whole milk↗300ml ml
• dark chocolate↗200g g

  coarsely chopped

• cocoa powder↗1 tbsp tbsp
• granulated sugar↗4 tbsp tbsp
• vanilla extract↗1 tsp tsp
• hot cross buns6
• chocolate paste↗6 tsp tsp
• eggs↗6
• vanilla ice cream

  for serving (optional)

Step-by-step instructions

1. 1

   Place the cream, milk, 100 g dark chocolate, cocoa powder, sugar, vanilla and a pinch of salt in a saucepan over low‑medium heat and whisk until the mixture becomes smooth and fully combined. Transfer to a large bowl to cool slightly.

2. 2

   Meanwhile, cut the hot cross buns in half and spread 1 tsp chocolate paste on each base, then cover with the tops. Place the buns in a baking dish 5 cm deep, size 30 × 20 cm in a single layer, then sprinkle the remaining chopped dark chocolate over them.

3. 3

   When the chocolate cream mixture has cooled to room temperature, whisk the eggs into it. Slowly pour this custard over the buns, then cover and chill for 1 hour, until part of the custard is absorbed by the buns.

4. 4

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Bake for 40‑45 minutes, until the top is golden and the custard sets softly. Let stand for 5 minutes, then serve with ice cream, if desired.