Hot Cross Buns and Butter Pudding

• Ingredients
• 2 eggs
• 2 egg yolks
• 85g sugar
• Zest of ¼ orange
• 6 Chocolate chip hot cross buns
• 400 ml milk
• 200ml cream
• 1 tsp vanilla extract
• 20g corn flour
• 1 Easter egg

#tefalexperts #desserts #easter #thermocooker #karlludik

1. Preheat the oven to 170C. 2. Cut the chocolate chip hot cross buns in half, spread butter generously and place side by side in a baking dish. 3. Put the eggs, egg yolks, sugar and orange zest in the i-Companion XL bowl fitted with the whisk attachment. Set at speed 6 for 30 seconds. 4. Add the milk, cream, vanilla extract and corn flour. Set to speed 4 for 30 seconds. Then set to speed 4 at 90C for 3 minutes to thicken the custard. 5. While the custard is cooking, crush the Easter egg and sprinkle it on top of the hot cross bun 6. Pour the custard over the hot cross buns 7. Put the baking tray inside a bigger baking tray to make a bain-marie or water bath. Pour boiling water onto the bigger baking tray and bake in a preheated oven of 170C for 35 mins until golden brown on top. 8. Dust with icing sugar and serve.