An Easter take on the traditional bread & butter pudding. This recipe is a great way to put any stale hot cross buns or leftover Easter chocolate to good use.
Preparation Time
15 Minutes
Cooking Time
20 Minutes
Serves
2
Equipment
Oven, Blender, Kettle, Chopping Board, Knife, Ovenproof Dish, Weighing Scales, Measuring Spoon, Measuring Jug.
Ingredients
2 Hot cross buns
30g Cashew nuts
1 Ripe banana
125ml Milk of choice
½ tsp Cinnamon
Vegan butter
40g Leftover Easter chocolate, roughly chopped
Method
Step 1:
Preheat an oven to 200oc.
Step 2:
Boil a kettle and soak your cashew nuts in boiling water for 5 minutes to soften.
Step 3:
Slice 2 hot cross buns in half and lightly spread them with vegan butter.
Step 4:
Set aside the two tops and cut each bottom half into 2 (depending on the dish you place these in, you might find cutting each bottom of the hot cross bun diagonally into triangles easier to arrange).
Step 5:
Arrange the 4 bottom hot cross bun pieces tightly in an ovenproof dish.
Step 6:
Make your custard by adding the ripe banana, milk of choice, cinnamon and drained cashew nuts to a blender. Blitz until you get a smooth mixture.
Step 7:
Scatter 30g of the Easter chocolate over the hot cross bun bottoms and place the two hot cross bun tops on top.
Step 8:
Pour the custard over the hot cross buns pushing the buns down with your fingertips so all the bread is submerged in the sauce.
Step 9:
Stud the top with the remaining 10g of Easter chocolate.
Step 10:
Bake in a pre-heated oven for 18 – 20 minutes, or until the top starts to go golden brown.
Step 11:
Enjoy hot or cold and with optional ice cream.
