Have you got too many hot cross buns to handle this Easter weekend? Don’t you worry about it ONE BIT. Here’s a brilliant way to hop into the kitchen and use those spiced buns up with this delicious Caramilk hot cross bun puddings for dessert!
Caramilk hot cross bun puddings: the best flavour combo post Easter
Could there possibly be a greater match than Caramilk chocolate and your favourite hot cross bun? I think not.
A fantastic recipe for if you’re growing tired of plain, toasted and buttered hot cross buns, this dessert is finger-licking-good for using up the last of your Easter stash. Plus, it’s ESPECIALLY great if you have slightly stale hot cross buns.
A word on muffin tins and liners
I’ve used a large Texas muffin tin but you can use a regular-size muffin if you prefer. Or even skip the muffin tin and papers altogether and just lay it out in a small lasagne dish, it’s up to you.
Here’s my hot tip when it comes to paper liners: you don’t need to buy them, make them at home! Cut 15cm squares from baking paper (one for each tin hole) and find a tin or jar that can sit in the bottom of the muffin hole. Then just push the paper over the top of the jar to form the shape and pop it in your tray. Too easy and cost you no extra!
Caramilk hot cross bun puddings recipe
Makes: 6
Ingredients
- 6 hot cross buns
- 1 cup thick vanilla custard
- 1 cup milk
- 60g Caramilk chocolate baking chips or melts
- 2 tsp caster sugar
- ¼ tsp ground cinnamon
Method
1. Preheat the oven to 160°C. Prepare your muffin tin and set it aside. In a large mixing bowl and with a whisk, combine the vanilla custard and milk until smooth.
2. Take the hot cross buns and cut just the tops off each of them (about the top ¼ of the bun) and set them aside. Chop the remaining buns into large chunks / bite-sized pieces.
3. Take the chopped hot cross bun bases and add them to the mixing bowl containing the milk and custard mixture. Add the Caramilk chocolate in also. Stir to combine and leave to soak for five minutes.
4. Using a slotted spoon, divide the soaked bread and Caramilk chocolate between each of the lined muffin holes.
5. Divide the remaining custard mixture between each of the muffin holes. Take the hot cross bun tops and gently push the tops into the soaked mixture, before flipping it over right side up and placing it on top.
6. Combine the sugar and cinnamon in a small bowl and generously sprinkle the hot cross bun tops with it. Bake in the oven for 30 minutes or until the tops are golden and just set.
7. Let stand for a few minutes before serving while hot. YUM!
You can eat these Caramilk hot cross bun puddings just as they are or serve them up with extra custard or vanilla ice cream. So good!
What do you think? Will you be giving this recipe for Caramilk hot cross bun puddings a try with your leftover hot cross buns or are you hard-pressed to find any leftovers of such a thing?
Want to amp up this recipe even more? You could even try this recipe with added chocolate Easter eggs, berries or some sneaky marshmallows thrown in for even more melted goodness.
All of us here at Mum Central wish you and your family a wonderful Easter, stay safe!
