Rachael’s Hot Cross Bun Pudding Tart

A fun twist to the classic Hot Cross Bun. This is recipe is perfect for sharing and guaranteed to please.
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes
PREPARATION TIME:
15 minutes
COOKING TIME:
25 minutes
TOTAL TIME:
40 minutes

you will need a baking tin and a saucepan.

Preheat oven to 180°C

Ingredients

  • 6 hot cross buns ( Traditional OR I used Chocolate and Salted Caramel, the more stale the
    better)
  • Demerara Sugar
  • 62.5g Dromona Butter
  • Vanilla Extract/Seed Paste
  • 150ml Double cream
  • 150ml whole milk
  • 3 medium eggs
  • 50g Caster Sugar
  • 50g Dark Chocolate (broken into chunks)

Made for sharing:

There you have it, a tasty and simple recipe for the ultimate sweet treat. #makeoursyours

How It’s Done:

  1. Preheat oven to 180°C.
  2.  Grease tart tin with butter and coat with demerara sugar.
  3. Line the base and sides of tin with thin slices of the 2-3 of the hot cross buns to
    create a tart shell.
  4. Pop the butter, milk, cream, vanilla seed paste in a saucepan and heat until the butter
    is melted.
  5. Meanwhile whisk the eggs and the caster sugar.
  6. Whisk the milk mix into the egg mix. Pour a little on top of the hot cross bun tart lining
    and let it soak in. Tear the rest of the hot cross buns into chunks and soak in the
    custard briefly.
  7. Build the tart by layering all the chunks in the tart with little chocolate chunks
    interspersed in the mix.
  8. Pour over the remaining custard mix and let it soak in again.
  9. Scatter over more demerara sugar and pop in the oven for 25 mins.
  10. Remove when the tart has set and the top is golden and crispy.
  11. Serve with ice cream or pouring cream.

Made for sharing:

There you have it, a tasty and simple recipe for the ultimate sweet treat. #makeoursyours

Rachael’s Hot Cross Bun Pudding Tart

A fun twist to the classic Hot Cross Bun. This is recipe is perfect for sharing and guaranteed to please.
PREPARATION TIME:
15 minutes
COOKING TIME:
25 minutes
TOTAL TIME:
40 minutes

you will need a baking tin and a saucepan.

Preheat oven to 180°C

Ingredients

  • 6 hot cross buns ( Traditional OR I used Chocolate and Salted Caramel, the more stale the
    better)
  • Demerara Sugar
  • 62.5g Dromona Butter
  • Vanilla Extract/Seed Paste
  • 150ml Double cream
  • 150ml whole milk
  • 3 medium eggs
  • 50g Caster Sugar
  • 50g Dark Chocolate (broken into chunks)

How It’s Done:

  1. Preheat oven to 180°C.
  2.  Grease tart tin with butter and coat with demerara sugar.
  3. Line the base and sides of tin with thin slices of the 2-3 of the hot cross buns to
    create a tart shell.
  4. Pop the butter, milk, cream, vanilla seed paste in a saucepan and heat until the butter
    is melted.
  5. Meanwhile whisk the eggs and the caster sugar.
  6. Whisk the milk mix into the egg mix. Pour a little on top of the hot cross bun tart lining
    and let it soak in. Tear the rest of the hot cross buns into chunks and soak in the
    custard briefly.
  7. Build the tart by layering all the chunks in the tart with little chocolate chunks
    interspersed in the mix.
  8. Pour over the remaining custard mix and let it soak in again.
  9. Scatter over more demerara sugar and pop in the oven for 25 mins.
  10. Remove when the tart has set and the top is golden and crispy.
  11. Serve with ice cream or pouring cream.

Made for sharing:

There you have it, a tasty and simple recipe for the ultimate sweet treat. #makeoursyours

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