Hot Cross Bun Puddings

Make over hot cross buns into these speedy puds.

The ingredient of Hot Cross Bun Puddings

• 4 chocolate hot cross buns split
• 25g butter softened
• 1 tablespoon raspberry conserve
• 1 tablespoon brown sugar
• 1 1 2 tablespoons nestlu00c9 bakers choice cocoa
• 1 cup milk
• 3 eggs lightly beaten
• 1 teaspoon vanilla extract
• 1 3 cup double thick cream
• icing sugar mixture to serve

The Instruction of hot cross bun puddings

• lightly grease 4 x 11cm round 1 1 2 cup capacity microwave safe dishes
• spread cut sides of each bun with butter then raspberry conserve sandwich each bun back together cut each bun into quarters through the cross keeping pieces together transfer to prepared dishes
• place sugar and cocoa in a jug gradually add milk whisking until smooth and combined add egg and vanilla whisk to combine divide mixture evenly among dishes gently push buns down into egg mixture to cover
• cover each dish loosely with plastic wrap microwave 2 at a time on high 100 for 2 to 3 minutes or until custard is just set see note dollop with cream and serve dusted with icing sugar

Nutritions of Hot Cross Bun Puddings

calories: 523 888 calories
calories: 29 7 grams fat
calories: 17 2 grams saturated fat
calories: 49 4 grams carbohydrates
calories: n a
calories: n a
calories: 13 5 grams protein
calories: 188 milligrams cholesterol
calories: 259 milligrams sodium
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calories: nutritioninformation