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EASTER WITH BREE MAY: CHOCOLATE HOT CROSS FRY-PAN PUDDING

26/03/18

  • Village Insider
  • Food

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GET EASTER INSPIRED WITH BREE MAY'S RECIPES FROM THE SHOPPING DAY DEMOSTRATIONS. 

Serves: 6


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

Pinch Salt

  • 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!

 

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