Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    FOOD Easter indulgence celebrate together

    Mar 01, 2021 4 minutes

    WHITE CHOCOLATE & RASPBERRY HOT CROSS BUN PUDDING

    PREP + COOK TIME 1 HOUR 10 MINUTES (+ STANDING) SERVES 10

    We’ve crowned this the ultimate Easter dish! Serve it up for brunch, turn it into a luscious lunchtime treat or make it the darling of dinnertime. And the best bit? No-one will know how easy it is.

    butter, for greasing
    600ml pure cream
    11/2 cups (375ml) milk
    8 eggs, beaten lightly
    1 cup (220g) caster sugar
    2 teaspoons vanilla extract
    9 Bakers Delight Traditional Hot Cross Buns
    250g fresh raspberries (or 11/2 cups frozen raspberries, 180g)
    2 teaspoons cinnamon sugar
    100g white chocolate, chopped finely
    extra fresh raspberries and ice–cream, to serve

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Fasta Pasta
    It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,
    The Australian Women’s Weekly Food1 min read
    Pie In The Sky
    Cooked pastizzi can be frozen for up to 2 months. Thaw in the fridge overnight. Reheat in the pie maker for 8 minutes. If you are using frozen fillo pastry, thaw the pastry in the fridge the night before. You can make these pies with dried figs or
    The Australian Women’s Weekly Food1 min read
    Go With The Grain
    Use a mandoline or V-slicer to thinly slice the zucchini and apple. You can also use a highspeed blender to make the dressing. Use a paella pan or a large high-sided frying pan for this recipe. To create the thin strips of lemon rind, use a zester

    Related