Name: This Raspberry and Caramel Hot Cross Bun Pudding belongs at the Easter dinner table
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: 6 hot cross buns, split; 1/3 cup caramel spread; 125g punnet fresh raspberries; Vanilla ice-cream and extra fresh raspberries, to serve; Custard; Vanilla ice-cream and extra fresh raspberries, to serve; ¼ cup caster sugar; 1/3 cup caramel spread; 2 cups milk; 300ml carton pure cream; 2 teaspoons vanilla bean paste

This Raspberry and Caramel Hot Cross Bun Pudding belongs at the Easter dinner table

It doesn't get better than this!

Serves 6

Prep

Cook

30M

Total

1H 30M

Skip to Recipe

TIP! Pudding should still have a slight wobble once cooked. We used Bonne Maman Caramel spread available from major supermarkets. Alternatively, you can use caramel dessert topping.

Ingredients

6 hot cross buns, split

1/3 cup caramel spread

125g punnet fresh raspberries

Vanilla ice-cream and extra fresh raspberries, to serve

Custard

Vanilla ice-cream and extra fresh raspberries, to serve

¼ cup caster sugar

1/3 cup caramel spread

2 cups milk

300ml carton pure cream

2 teaspoons vanilla bean paste

Method

Grease a 26cm round x 5.5cm deep, ovenproof dish (10-cup capacity).

Spread the cut-sides of buns with caramel. Arrange bun halves so they fit into prepared dish, finishing with a bun top in the centre. Scatter over raspberries.

To make custard, whisk eggs, sugar and caramel in a large jug. Add milk, cream and vanilla. Whisk to combine.

Pour custard over buns in dish. Lightly cover with greased foil. Stand for 1 hour to soak.

Cook, lightly covered with the foil, in a moderately slow oven (160C) for 30 minutes. Remove foil. Cook for a further 40 minutes or until custard is set in the centre. (Check by lifting the centre bun top.) Remove. Stand for 15 minutes.

Serve warm pudding with ice-cream and extra raspberries.