Serves 10
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For the white chocolate butterscotch:

  1. Grease a 22cm cake tin and line the base with greaseproof paper.
  2. Cut each hot cross bun into four slices. Line the base of the tin with half the slices, fitting them in snugly. Sprinkle with half of the white and dark chocolate chips, half the sliced almonds and half the mini eggs.
  3. Whisk the milk, cream, eggs, sugar, and vanilla together in a large jug. Pour half the mixture over the buns, top with the remaining hot cross bun slices and pour the rest of the mixture on top. Sprinkle the remaining chocolate, mini eggs, and almonds over the top and set it aside for 30 minutes to soak.
  4. Preheat the oven to 160°C/140°C fan/ gas mark 3.
  5. Place the cake tin in a baking dish and half fill the dish with boiling water. This should only come up half the side of the tin. Bake for one hour until the pudding is set and browned. (It will rise when cooked but will sink on cooling.)
  6. Remove the tin from the baking dish and leave it to cool completely. Run a knife around the edge of the pudding and turn into a shallow serving bowl.
  7. For the white chocolate butterscotch, place the sugar in a small non-stick saucepan over medium-high heat. Stir for 5-7 minutes until the sugar has completely dissolved and the mixture is a golden caramel colour. Reduce the heat to low. Add the butter and stir, then add the cream. Bring to a simmer and stir to melt the caramel and cream together.
  8. Add white chocolate to a heatproof bowl and pour the hot cream mixture on top. Add a pinch of salt and stir until melted and smooth.
  9. Pour this chocolate butterscotch over the hot cross bun pudding and serve.

Nutrition Facts

Per serving: 375kcals, 18.7g fat (10.5g saturated), 46.1g carbs (31.6g sugars), 7.8g protein, 0.6g fibre, 0.253g sodium

CakesSweet thingsEasterVegetarian

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