Description
The best thing you can do with leftover hot cross buns. Layers of raspberry jam and chocolate custard are baked until golden, topped with almonds, chocolate chips, and tart raspberries. The perfect Easter breakfast to share.
Ingredients
Equipment:
- Bowl
- Whisk
- Round baking dish
- Knife and cutting board
- Butter knife and spoon (for spreading butter and jam)
- Baking tray (to cover if needed)
- Measuring cups and spoons (or scales)
For the pudding:
- 6 hot cross buns
- ¼ cup / 60g vegan butter, softened
- 4 tablespoons raspberry jam
For the chocolate custard:
- 2 cups / 460ml plant milk, room temperature (soy works best for a creamier result)
- 3 – 4 tablespoons cornstarch (depending on how thick you want your custard)
- ⅓ cup / 65g raw granulated sugar
- ½ cup / 120g coconut cream, room temperature (or full-fat coconut milk)
- 1 teaspoon vanilla extract
- 3 tablespoons cacao or cocoa powder
For the topping:
- 2 tablespoons flaked almonds
- ½ cup / 50g frozen raspberries
- 2 tablespoons vegan dark chocolate chips
Instructions
- Tip: For step-by-step images, please check earlier in the post.
- Prep: Preheat your oven to 180°C / 350°F. Grease a round baking dish with some of the vegan butter and set aside.
- Butter the buns: Slice each hot cross bun into three pieces horizontally. Spread the cut side of both bottom pieces generously with the remaining vegan butter. Set the tops aside.
- Layer the base: Arrange the buttered bun pieces in the prepared dish, overlapping slightly.
- Make the custard: Whisk together the plant milk (2 cups), cornstarch (3 tablespoons), sugar (⅓ cup), coconut cream (½ cup), vanilla extract (1 teaspoon), and cacao powder (3 tablespoons) in a large bowl until smooth and lightly frothy. Taste and adjust if needed — a little more sugar if too bitter, a little more cacao if the chocolate flavor seems flat. Keep in mind you will be adding chocolate at the end. Pour about ¾ of the custard evenly over the top of the buttered buns, making sure all pieces are well covered.
- Jam the tops: Spread the raspberry jam (4 tablespoons) over the cut side of each bun top.
- Add the tops: Place them jam-side down over the base layer. Pour the remaining custard over and press the buns down gently.
- Add the toppings: Scatter the flaked almonds (2 tablespoons), frozen raspberries (½ cup), and chocolate chips (2 tablespoons) over the surface (avoid the tops of the buns as they will burn). Do not press them in. Leave to soak for 15 minutes.
- Bake: Place the dish in the oven for 30–35 minutes until golden on top and just set with a slight wobble in the center. If the tops are browning too quickly, place a baking tray or aluminium foil loosely over the dish for the last 10 minutes. Keep an eye on it from about 20 minutes onwards.
- Rest: Let it sit for 10 minutes before serving. Serve warm straight from the dish.
Notes
Cacao vs cocoa powder: Either works here. Cacao powder is less processed and slightly more bitter; cocoa powder is a little milder. Taste the custard before pouring and adjust to your liking.
Sugar: The buns, jam, and chocolate chips all bring sweetness, so ⅓ cup in the custard is enough. If your cacao powder is particularly bitter, add an extra tablespoon.
Buns: Day-old or two-day-old buns absorb the custard better than fresh ones. If your buns are fresh, leave them out uncovered for a few hours first.
Raspberries: Frozen raspberries work better than fresh for this recipe — they hold their shape during baking and release just enough juice without making the pudding watery.
Make ahead: Assemble up to the end of step 6 (after the soak), cover, and refrigerate overnight. Bake straight from the fridge once you’ve added the toppings. Bake for an additional 5–10 minutes.
Storage: Best eaten on the day. Leftovers keep in the fridge for up to 2 days — reheat at 160°C / 320°F for 10–15 minutes.
