By Laura Davis|
April 6, 2022|
3 min read
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.
Oven, Blender, Kettle, Chopping Board, Knife, Ovenproof Dish, Weighing Scales, Measuring Spoon, Measuring Jug.
2 Hot cross buns
30g Cashew nuts
1 Ripe banana
125ml Milk of choice
½ tsp Cinnamon
40g Leftover Easter chocolate, roughly chopped
Preheat an oven to 200oc.
Boil a kettle and soak your cashew nuts in boiling water for 5 minutes to soften.
Slice 2 hot cross buns in half and lightly spread them with vegan butter.
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).
Arrange the 4 bottom hot cross bun pieces tightly in an ovenproof dish.
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.
Scatter 30g of the Easter chocolate over the hot cross bun bottoms and place the two hot cross bun tops on top.
Pour the custard over the hot cross buns pushing the buns down with your fingertips so all the bread is submerged in the sauce.
Stud the top with the remaining 10g of Easter chocolate.
Bake in a pre-heated oven for 18 – 20 minutes, or until the top starts to go golden brown.
Enjoy hot or cold and with optional ice cream.