I like to cook.
And because it’s Easter in a few days time I thought I’d share a rich Easter treat recipe that won’t cost you a lot of time or money.
I can’t remember where I found the recipe but I’ve been making it every Easter for a few years now.
Warning to Hot cross bun connoisseurs – You might think it a little “short-cut sacrilegious” to use ready-made hot cross buns but using a real vanilla bean pod (very Jamie Oliver), and some quality dark chocolate, will help make it feel a little fancy.
Impress this Easter without have to bust your bunions.
Give it a try.
Greg’s Easter-style Rich Chocolate Bread and Butter Pudding.
Go to the shops and buy:
- Store or bakery bought chocolate hot cross buns (not with the fruit)
- 125 grams of chopped dark chocolate (best brand you can afford)
- 1 vanilla bean (split it and then scrape out the seeds)
- 1 carton of 600ml thin cream
- 1 carton of 600ml thickened cream
- Orange zest (from one orange)
- 4 eggs
- 170 grams of caster sugar
- a swig of brandy (about 1/4 cup) – if you want to.
- Icing sugar – to sprinkle over the top at the end
You’ll need a 2-litre baking or pudding dish. And a pre-heated oven sitting at 170° C ready to go.
Then do this:
Cut the chocolate hot cross buns in half and butter both sides.
Put the bottom part of the buns into the baking dish and sprinkle with the dark chocolate then stick the tops of the buns on their bases.
Throw the vanilla bean pod and seeds in a saucepan. And both creams and orange zest and heat over a low heat until you see it simmering a bit. Then take it off the stove.
Using a fork or whatever you have, beat the eggs, sugar and brandy until it’s all combined. Pour this into the warm cream mixture and don’t stop stirring.
This will make a custardy-looking mixture. Strain it over the buns and then let it sit for about half an hour until the buns soak up a bit of the custard.
Stick the pudding dish in another bigger dish filled with water so the water comes halfway up the sides of the pudding dish.
Then whack it in the pre-heated oven (170°C.) for about 45 minutes or a little more until the custard is set.
Dust with icing sugar just to make it look extra special.
Then, yummo. An impressive, quick and easy Easter treat.
Serve with cream or ice cream if you can cope with the richness.
I wish I had a picture of last year’s pudding. If I get a chance I’ll twitpic the one I do this year.
Have a great Easter.
Greg Ellis.
P.S. DON’T FORGET – If you need a cash advance to add a few eggs to your Easter basket please login and get cash now. Our office is closed Friday, 2 April until Monday, 5 April inclusive. Cash Doctors members can still get cash paid instantly onto their cards at any time over the break. If it’s your first loan, or you’re a member and like being paid into your nominated bank account you’ll need to apply before 1.30pm (Thursday, 1st April 2010) just to make sure we have enough time to get cash into your account. Cheers.
