This is delicious - could have definitely added more raspberries & white choc!
Prep: 10 mins | Cook time: 25 mins | Serves: 4-6
What you will need:
- 6 Hot Cross Buns, halved and buttered
- 700ml Milk
- 100mls Baxter's Buns Loose Leaf Tea
- 1 Cup white chocolate drops
- 1 Cup raspberries
- 4 Tbsp cornflour
- 1/4 Cup brown sugar
- 1 Tsp vanilla essence
Method
- Preheat your oven to 180 °C and lightly grease a baking dish
- In a saucepan, add the milk, tea, cornflour, sugar and vanilla essence. Bring to boil and allow to simmer for 5-8 minutes or until it has thickened, stirring consistently
- Lay the 6 bottom halves of the hot cross buns in the baking dish and pour the mixture over the Hot Cross Buns making sure all the buns are covered. Add the tops of the Hot Cross Buns and squish them down a little to soak in the mixture
- Allow the pudding to soak for 20 minutes in the custard
- Sprinkle the raspberries and white chocolate drops over the top
- Bake for 25 minutes
- Serve with some ice cream and enjoy!
Found this recipe from the amazing @t2tea.
