It’s Easter Sunday, you’re planning the ending to your feast for your loved ones and you’re feeling torn. Actually you’re feeling really indecisive, which when combined with feeling torn, is one anxious ball of unwanted energy.
Why so torn?
You’ve absolutely no idea what to serve for dessert, and you’re flipping between ideas, cookbooks and sweet concepts. Do you go the all out chocolate centric route? Maybe stick with something traditional and pudding like? Should you opt for those spiced flavours referenced in everyone’s favourite seasonal baked good, the hot cross bun?
It’s a calamity.
Dessert on Easter Sunday is a BIG DEAL. Particularly if you or your guests have been partaking in that forever popular and crave inducing festival fast that is lent. Your sweet better hit—pun intended—the sweet spot.
Rest assured we at Pepper Passport, along with a combination of inspiration from Stephanie Alexander, Jamie Oliver and that brochure from the supermarket, have created something genius for your TUL readers.
Introducing hot cross chocolate-spiked bun and butter Easter pudding—a hybrid combination of all those dessert themes you’ve thought about going for. And it's a super way to use up those hot cross buns from Friday.
Yes, it is a mouthful (it’s literally a delicious one), but it’s the answer to your Easter eating entertaining crisis.
8 hot cross buns, halved
A lot of butter
1/3 cup sherry, brandy or rum
120 gm dark chocolate, broken into pieces
1 cup full fat milk
1 cup pure cream (blue carton from Pauls)
3/4 cup caster sugar
1 tsp vanilla essence
Rind of one orange, grated
Preheat oven to 170 degrees Celsius, and butter a baking dish with about 1.5 litre capacity.
Toast each bun half, spread with butter and layer in your baking dish.
Drizzle your liqueur of choice over the toasted buns, then sprinkle with the orange zest.
Over low heat, in a medium sized saucepan combine the milk, cream and chocolate, stirring well together until the chocolate has melted.
Whisk together the eggs, sugar and vanilla together until combined. Gradually whisk in the chocolate mixture.
Pour over the buns, and let sit for 10 minutes (this helps the custard absorb into the bun).
Transfer to the oven and bake for the next 35 – 40 minutes. It will look a little runny, but next you’re going to let it stand for ten minutes.
Then serve with cream. You could even smash up a few Easter eggs and sprinkle over the top.
Image credit: Daniel Maddock