Chocolate Hot Cross Bun Pudding

Preparation time: 15 minutes

Cooking time: 35 minutes

Preheat oven to 180C / 160C fan-forced.
Grease a medium-sized baking dish that is at least 5 cm deep, with butter.
Break up chocolate into small pieces.
Cut the hot cross buns in half, setting the tops to the side. Cut the bun bases into quarters.
In a bowl, whisk together eggs, sugar, cream, mascarpone and vanilla until combined. Add the bun bases to the mixture, stir together so the buns are covered and leave to stand for 5 minutes. 
Using a slotted spoon, transfer the soaked buns to the baking dish, spreading them out evenly and scatter half of the raspberries and chocolate.
Dip the bottom of the buns tops into the remaining liquid then arrange in the tray. Pour the remaining liquid from the bowl over the top of the buns, use a pastry brush to ensure each bun has a liquid coating. Scatter remaining raspberries.
Cover the dish with foil and bake for 15 minutes. Then, remove the foil and return to the oven for a further 20 minutes. You want the custard to be slightly set, and the buns tops to be golden brown.
If you feel like a bit of extra sweetness, dust lightly with icing sugar and enjoy while warm.

As featured in the blog!