Chocolate orange hot-cross bun pudding


6 hot cross buns, sliced in half and buttered.
125g dark chocolate chips
1 tsp vanilla
1200ml cream
Zest of one orange
4 eggs
170g castor sugar
1/4 cup brandy
Vanilla ice-cream (to serve)


  1. Place sliced, buttered hot cross buns in tin, layering with chocolate chips.
  2. Place cream vanilla and zest in a saucepan, heat until simmering then remove from heat.
  3. Beat eggs, sugar and brandy, then pour into the warm cream, stirring.
  4. Pour evenly over buns and let it soak for at least 30 minutes (can be overnight).
  5. Bake in oven in a bain marie (or using moisture plus setting)  at 170c for 45 minutes or until custard is set.
  6. Dust with icing sugar and serve with vanilla ice-cream.

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