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Lancewood Creamy Hot Cross Bun Pudding
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Lancewood 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.

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