We all love a toasted hot cross buns and a cup of tea, so we’ve combined the two with and Indian twist for the ultimate Easter Pudding.

Ingredients

6 Hot Cross Buns
300ml milk
5 chai teabags
2 large eggs
25g butter
2 tbsp caster sugar

Method

  • Pre-heat the oven to 170˚C
  • Lightly grease a baking dish
  • Halve the hot cross buns and butter them
  • In a saucepan, add the milk and the teabags allowing the chai flavours to infuse. Don’t allow the milk to boil.
  • In a separate bowl, whisk together the eggs and caster sugar.
  • Strain the milk into a jug and allow to cool slightly.
  • Whilst whisking the eggs, slowly pour the milk mixture in.
  • Put the hot cross bun halves back together and place in the baking tray.
  • Pour the milk mixture over the hot cross buns and soak for 15 minutes
  • Bake in the oven for 45 – 50 minutes and then leave to stand for 10 minutes.
  • Serve with custard, cream, or ice cream!

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