This delicious dessert is gooey, chocolatey and easy to make - perfection!
Brush butter over base and sides of a rectangular ovenproof dish (12-cup capacity).
Using a serrated knife, cut buns in half horizontally. Arrange, slightly overlapping, in prepared dish to cover the base. Scatter chocolate eggs and raspberries over top.
To make custard, place all ingredients in a large jug. Whisk to combine. Pour over buns in dish. Loosely cover with foil. Stand at room temperature for 30 minutes to allow custard to soak into the buns. Remove foil.
Cook in a moderately slow oven (160C) for about 1 hour, or until egg mixture is set. Remove.
Meanwhile, to make sauce, combine ingredients in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove. Transfer to a jug.
Lightly dust pudding with sifted icing sugar. Drizzle with chocolate sauce. Serve with ice-cream and fresh raspberries.
TOP TIP: Any type of Easter Eggs can be used for this recipe, try Top Deck, Crunchie or Caramello for a change. You can replace Chocolate Hot Cross Buns with fruit ones if you prefer.
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