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  • Woman's Day Magazine NZ

    Easter lunch FOR LESS!

    Mar 28, 2021 4 minutes

    HOT CROSS BUN PUDDING

    SERVES 6 PREP 25 MINS + STANDING COOK 45 MINS

    • melted butter, to grease
    • 6 traditional hot cross buns
    • ½ cup chocolate-hazelnut spread
    • 117g bag Caramello Easter eggs, foil removed
    • 6 eggs
    • 300ml tub pure cream
    • 2 cups milk
    • ¼ cup caster sugar
    • 1 tsp vanilla extract
    • icing sugar mixture, to decorate
    • vanilla ice-cream, to serve

    1 Preheat oven to 160°C. Brush butter over base and sides of a›shallow rectangular ovenproof dish (12-cup capacity).

    2 Using a serrated knife, cut buns in half horizontally. Spread 2 tsp chocolate-hazelnut spread over each cut side. Arrange the bun bases, chocolate-side up, and the bun

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