HOT CROSS BUN PUDDING WITH WHITE CHOCOLATE
SERVES 8-10
Begin this recipe a day ahead. Prep the custard on Easter Saturday to serve with the pudding at Easter Sunday lunch. You’ll need a 5cm x 32cm 3L round baking dish.
12 egg yolks
2 tbs cornflour
150g caster sugar
700ml thickened cream
225g white chocolate, finely chopped
140g unsalted butter, chopped, softened
⅓ cup (115g) golden syrup, plus extra, to brush
12 hot cross buns
1 tbs desiccated coconut, toasted
WHITE CHOCOLATE BUTTERSCOTCH
150g caster sugar
70g unsalted butter, chopped
1 cup (250ml) thickened cream
50g white chocolate, chopped
To make the custard, whisk the egg yolks, cornflour and ¼ cup (55g) of the sugar in a large heatproof bowl until smooth. Place cream and chocolate in a saucepan over medium-low heat, and stir until chocolate is melted. As soon as mixture starts to bubble, pour into egg mixture, whisking constantly until combined. Strain into a clean bowl, then cover surface directly with plastic wrap to prevent a skin forming. Refrigerate overnight.
The following day, beat the butter and golden syrup in a bowl until well combined. Slice hot cross buns in half horizontally and spread with butter mixture. Arrange the bun bases in a 5cm x 32cm 3L round baking dish.
Pour two-thirds of the chilled custard over and around the bun bases, then roughly sandwich with the bun lids. Top with the remaining custard, then set aside at room temperature for 1 hour to allow the custard to soak in.
Meanwhile, to make the praline, line a baking tray with foil. Place remaining 95g sugar in a small non-stick saucepan over medium-high heat. Cook, swirling the pan, for 5-7 minutes until sugar is completely dissolved and mixture is a golden caramel colour.
Sprinkle over the coconut, then carefully pour over the prepared tray, tilting the tray to create a thin layer. Set aside at room temperature for 30 minutes or until set, then crush into a fine crumble.
Preheat oven to 150°C/130°C fan-forced. Bake pudding for 45-55 minutes until edge of custard is set but centre is still quite wobbly (you want a nice oozy custard in the centre). Brush bun tops with extra golden syrup. Keep warm until serving.
Meanwhile, for the butterscotch, place the sugar in a small non-stick saucepan over medium-high heat. Cook, swirling pan, for 5-7 minutes until sugar has dissolved and mixture is a golden caramel colour. Reduce heat
