Chocolate & vanilla celebration cake
Round off the Easter weekend with this stunning showstopper cake. The sponges taste even better after a day or two, so it’s a great get-ahead recipe
Chocolate hot cross bun bread & butter pudding
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr soaking
- Easy
- Serves 10-12
Skip to ingredients
- 300ml double cream
- 300ml whole milk
- 200g dark chocolateroughly chopped
- 1 tbsp cocoa powder
- 4 tbsp caster sugar
- 1 tsp vanilla extract
- 6 hot cross buns
- 6 tsp chocolate spread
- 6 eggs
- vanilla ice creamto serve (optional)
Nutrition: Per serving (12)
- kcal377
- fat25g
- saturates14g
- carbs31g
- sugars21g
- fibre2g
- protein6g
- salt0.2g
Method
step 1
Put the cream, milk, 100g of the dark chocolate, the cocoa powder, sugar, vanilla and a pinch of salt in a saucepan over a low-medium heat and whisk until the mixture is smooth and fully combined. Pour into a large bowl to cool slightly.
step 2
Meanwhile, split the hot cross buns and spoon 1 tsp chocolate spread over the base of each, then sandwich with the bun tops. Arrange the buns in a 5cm-deep, 30 x 20cm baking dish in a single layer, then sprinkle over the rest of the chopped dark chocolate.
step 3
When the chocolate cream mixture has cooled to room temperature, whisk in the eggs. Slowly pour this custard over the hot cross buns, then cover and chill for 1 hr until some of the custard has been absorbed by the buns.
step 4
Heat the oven to 180C/160C fan/gas 4. Bake for 40-45 mins until the top is golden and the custard is gently set. Leave to stand for 5 mins, then serve with ice cream, if you like.
