Hot Cross Bun, Chocolate and Rum Pudding

Valentine's Day - check ! Pancake Day - check ! The next "Operation Dessert Storm" will be Easter then, I guess ! Someone told me on twitter yesterday that they had heard that pancakes filled with creme eggs were divine. Well, here's another twist on an old Easter classic - hot cross buns. Lotte Duncan has come up with this interesting, not to mention totally indulgent, Easter-themed dessert. Let me know how you get on if you try it - not sure this one can be tweaked to fit in with the Jenny Craig !

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Hot Cross Bun, Chocolate and Rum Pudding

Let’s think fluffy bunnies, chocolate eggs, baby chicks and Easter. If a pudding could draw a naughty line, this one would triple jump it!

Serves 6–8

butter, for greasing

6 hot cross buns, halved

5 tablespoons chocolate hazelnut spread

12 ready-to-eat pitted prunes, halved

275ml/10fl oz double cream

275ml/10fl oz semi-skimmed milk

150g/5oz 70% cocoa solids dark chocolate

4 eggs

1 tablespoon dark brown sugar

3 tablespoons dark rum

single cream, to serve

Preheat the oven to 180˚C/fan oven 160˚C fan oven/gas mark 4. 

Aga 4/3-door Middle of baking oven. Aga 2-door Grid shelf on floor of roasting oven with cold plain shelf on second runners.

Grease a 1.7 litre/3 pint ovenproof dish with the butter.

Spread each side of the hot cross buns with the hazelnut and chocolate spread and then place 4 prune halves inside each bun. Sandwich the buns back together and then cut each bun into four and place in the bottom of the ovenproof dish.

Heat the cream, milk and the chocolate together in a small non-stick saucepan over a gently heat, stirring all the time. Take care not to bring the mixture to the boil. Cool slightly.

Beat the eggs and sugar together in a large mixing bowl and add the rum. Pour the chocolate cream over the egg mixture and stir well. 

Now pour the chocolate mixture over the buns and leave to soak for 30 minutes. 

Bake for 30–40 minutes or until the pudding is firm in the middle. If it starts to catch on top, cover with a little foil. 

Serve with single cream – heaven!

Credit: Lotte’s irresistible Hot Cross Bun Pudding recipe has been taken from ‘Lotte’s Country Kitchen’ by Lotte Duncan with photographs by Lara Holmes [Absolute Press £20). For more of Lotte’s recipes visitwww.foodnetwork.co.uk or catch her on-air on Food Network UK; Freeview channel 49, Sky 262 and Freesat 405’

Other blogposts you may be interested in :
 
Lovetub puddings review
Two Fab Easter Recipes from Splenda
Great kids recipe for Schwartz Easter Biscuits