Peanut Butter & Chocolate Hot Cross Bun Pudding
Ingredients
- 4 hot cross buns
- ½ cup Pic’s Smoochy Peanut Butter, stirred well
- 75g Chocolate roughly chopped
- 2 large eggs
- ½ cup cream
- 1 cup milk
- 2 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of salt
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Preheat oven to 180°C/160°C fan bake. Generously butter your baking dish.
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Slice the buns into halves. Spread a layer of peanut butter over each cut-side - you want a reasonable layer but not too thick - you don't want it to be dense.
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Arrange the bun pieces leaning at an angle, slightly overlapping, snug in the dish, lacing the tops of the buns with the crosses facing up. Scatter the chopped chocolate between the layers and into gaps.
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In a bowl, whisk together everything else until completely smooth. Pour evenly over the buns. Gently press pieces down to help absorption. Let it stand for 20 minutes to allow the buns to absorb the liquid. Top with a little extra chocolate if desired.
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Bake for 30-35 minutes, until the custard is just set and the tops are deeply golden. Serve warm.