Creamy Hot Cross Bun Pudding
Ingredients:
6 hot cross buns
150 g LANCEWOOD® Medium Fat Plain Cream Cheese
4 white Easter eggs, crushed
500 ml cream
4 egg(s)
10 ml vanilla essence
80 ml castor sugar
To serve:
mini chocolate eggs
Method
- Preheat the oven to 180°C.
- Cut open the hot cross buns. Spread a thick layer of cream cheese on the inside and sprinkle with the crushed white Easter eggs. Close the hot cross buns and place in a greased baking tray.
- Add the cream, eggs, vanilla essence and castor sugar to a mixing bowl and whisk together until well combined. Pour over the hot cross buns.
- Bake for 25 – 35 minutes, or until the egg mixture has set and the hot cross buns are golden brown.
- Serve warm with mini chocolate eggs.
Made With This Product(s)
