Lightly grease a 2-litre ovenproof dish and set aside. Slice the Woolworths White Choc & Raspberry Hot Cross Buns in half evenly so that you have tops and bases.
Butter each half and place the bases into the pudding dish.
Chop the white chocolate, scattering the pieces over the hot cross bun bases.
Scatter the frozen raspberries over the top of the chocolate.
In a large bowl, whisk together the eggs, milk, cream and sugar. For a silky smooth custard, pour the mixture through a fine sieve into a jug (or another bowl).
Pour half of the custard mixture over the raspberries, white chocolate and hot cross bun bases. Place the hot cross bun tops on top of the bases, placing them off-centre.
Pour the remaining custard over the bun tops. Press down lightly on the buns to squish them into the custard a little. Set aside for 15 minutes for the buns to soak up the liquid.
Preheat the oven to 160°C. Carefully place the pudding dish in a roasting pan. Using the kettle, fill the roasting dish with boiling water until the water level is halfway up the side of the pudding dish. SAFETY NOTE: Save on splash burns by placing the dishes in the oven first and THEN adding the boiling water.
Bake for 30 to 40 minutes or until the custard is just set, you still want a little bit of wobble in there! Remove from the water bath and let stand for 5 minutes before serving.
You can serve the pudding as is and be in dessert haven, or top the pudding with fresh raspberries, a scoop or two of ice cream and a lick of cream. You could even add a little extra grated white chocolate.
PLEASE NOTE: This recipe uses a water bath method of cooking to prevent the custard from becoming rubbery in texture. Make sure your pudding dish will fit inside some kind of roasting dish, either metal or ceramic. If you don’t have a big enough roasting dish, use a disposable roasting tray, supported by a baking tray to take the weight.
Images courtesy of Mum Central blogger and Woolworths ambassador, Belinda Jennings
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