EASTER WITH BREE MAY: CHOCOLATE HOT CROSS FRY-PAN PUDDING
GET EASTER INSPIRED WITH BREE MAY'S RECIPES FROM THE SHOPPING DAY DEMOSTRATIONS.
6 stale Hot Cross Buns ***
4 extra-large Eggs
¼ cup of Thickened Cream
¼ cup of Brown Sugar
2 tsp Vanilla Extract
Butter for frying
Vanilla Ice cream and Chocolate Fudge Sauce to serve
Chocolate Fudge Sauce
1 tbs butter
100mls Thickened Cream
¼ cup Honey
¼ cup Brown Sugar
2 tbs Dutch Cocoa
100gms 70% Dark Chocolate
1 tsp Vanilla Extract
- In a medium bowl, whisk together the eggs, cream, vanilla and brown sugar. Slice the hot cross buns into halves and set aside.
- Heat a large sauté or frypan over a medium/high heat. Add a large knob of butter and heat until sizzling. Dunk the cut buns into the egg mixture really well and place into the frypan. Cook for 1-2 minutes each side until browned and crisp.
- Meanwhile, make the fudge sauce by combining all the sauce ingredients in a small saucepan and cooking over a low heat until melted and smooth.
Once cooked serve the hot puddings with vanilla ice cream and hot fudge sauce.
***TIP: I like to use Chocolate Hot Cross Buns, but any hot cross bun will do. This recipe works with fruit and fruitless buns also. Fudge sauce goes with everything!