- This dish doesn't have to be limited to Easter, it works amazingly well with horizontally halved croissants, thick slices of brioche, sourdough, panettone or pandoro.
- They will make the world of difference in this recipe. Australian-grown organic prunes will be more tart and juicier, and balance the rich chocolate flavours well.
- If you really can't wrap your head around using prunes, these can be easily swapped for dried sour cherries, just soak them in some hot black tea to plump them up before using (strain and discard the excess tea before use). I'd recommend swapping to a sour cherry jam if you go with the cherry option.
- When I say generously butter your dish before starting, I mean it — there is a 20g of butter dedicated just to buttering the dish in this recipe so do not hold back.
- Depending on the size of your chosen dish, you may find you can't fit all the chocolate custard in. If this happens, don't worry. You can return the remaining custard to the saucepan and gently stir over a low heat until it reaches 82 degrees, then chill it, covered with cling wrap to avoid forming a skin, and use as a custard to enjoy with other desserts. Alternatively, you churn in your ice cream machine for a delicious chocolate ice cream.
- Keep leftovers in a sealed container in the fridge and consume within 3 days. A quick zap (30-45 seconds) in the microwave will gently warm your pudding leftovers. Alternatively, place in a low (or just turned off after cooking dinner) oven for 15-20 minutes.
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- 250ml thickened or double cream
- 250ml full cream milk
- 150g 70% dark chocolate, divided into two 75g portions and chopped
- 1 teaspoon good quality vanilla paste
- ½ teaspoon salt
- 6 chocolate hot cross buns, stale is good
- 100g pitted prunes, roughly chopped
- 70g unsalted butter, room temperature, divided
- 100g sour plum jam (or regular plum jam)
- 80g caster sugar
- 4 eggs
- Preheat your oven to 180°C, fan-forced.
- In a saucepan, add the cream, milk, half of your chopped dark chocolate (75g), vanilla paste and salt. Over a low heat, stir this constantly until you just barely see the faintest signs of a simmer starting in the centre (you will see tiny bubbles rising to the surface). Remove from the heat and set aside.
- Now generously butter your chosen baking dish using 20g of softened, unsalted butter (I used a 20cm x 26cm rectangular dish), making sure to get every part on the bottoms and sides. Making sure this is generously buttered will prevent the pudding from getting stuck to the sides.
- Cut your hot cross buns into three vertically, each one should look like a small slice of bread. With the remaining 50g of butter, spread one side generously with butter and the other side generously with plum jam and arrange into your dish, top crust facing up until you have done all of them.
- Take your chopped prunes and remaining chopped chocolate and scatter it throughout the hot cross bun slices. Make sure to get bits between the layers and in all the gaps.
- Now combine the sugar and eggs in a medium bowl or measuring jug and whisk until well combined. In a slow stream, pour in the warm chocolate cream mixture whilst while vigorously to temper the eggs until all of it has been added and it's combined well. It should be a smooth consistency with no lumpy bits.
- Pour this into your baking dish, carefully filling gaps around the hot cross buns. You may find you can't fit all the custard, depending on your chosen dish. Don't overfill your dish, make sure you still have one cm or so of your dish exposed at the top so it doesn't overflow in the oven. Leave this to soak for 10-15 minutes. If your buns are particularly stale, soak for a little longer. If your hot cross buns float a little during this process, gently press them back down into place.
- Place onto the centre rack in the oven for 30-35 minutes. The edges should pull away from the dish slightly and the centre should still look a little moist. Then remove and leave for a minimum of 15 minutes before serving.
- I use a large serving spoon to scoop out into bowls. It is delicious served with a scoop of vanilla ice cream on top, however, it doesn't really need it.