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Violet Crumble Hot Cross Bun Pudding Recipe

Preparation Time:

15 mins + sitting time

Cooking Time:

30 mins

Robern Menz Products:

Violet Crumble Easter Egg 110g

Makes:

12

Recipe Type:

Violet Crumble

Difficulty:

easy

Description:

Forget bread and butter pudding, this Hot Cross Bun pudding will knock your socks off. This dish is certain to make mouths water at any Easter catch up!

Ingredients:

  • 110g / 1 large Violet Crumble Easter Egg
  • 5-6 Hot Cross Buns
  • 50g butter softened
  • 3 eggs, lightly whisked
  • 50ml cream 250ml milk
  • 1 Violet Crumble Bar, shattered.
  • Vanilla ice cream (optional)

Method:

  1. Preheat oven to 180 degrees / 160 degrees fan 20cm round cake tin  
  2. Use 25g of butter to grease the cake tin thoroughly. Cut a cross at the top of each hot cross bun and butter the inside of each with the remaining butter. Place in baking tin.  
  3. Melt the Violet Crumble easter egg in the microwave in 2-3, 20 second bursts. Allow the chocolate to cool slightly then whisk in cream and milk. Next whisk in the eggs.  
  4. Slowly pour the mixture over the buttered hot cross buns making sure the centre of each bun soaks up an even amount. Allow to sit for 15-30 minutes before placing in oven.  
  5. Bake for 30 minutes or until the liquid has set.  
  6. Serve hot from the oven sprinkled with a shattered Violet Crumble bar and ice cream.

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