Hot Cross Bun Pudding with Drunken Bunny Sauce, a cracking Easter dessert recipe perfect for feeding a crowd. Featuring a Maldon Sea Salt laced peanut brittle and vanilla cream.
- Whisk together eggs, yolks and combined caster sugar and cocoa powder.
- Combine milk and cream, heat to around 40°C, pour over egg mixture and stir well.
- Combine butter, Maldon Sea Salt and orange zest. Slice hot cross buns and butter well.
- Lay buttered halves in baking dish. Pour over chocolate custard.
- Bake in a water bath for approximately 45 minutes at 165°C or until custard is set.
Drunken Bunny Sauce
- Scald cream and milk, pour over chocolate bunny and chocolate. Mix well.
- Add Grand Marnier to taste.
Salted Peanut Brittle
1. Caramelise sugar to dark brown colour.
2. Add butter and baking soda.
3. Stir in peanuts and Maldon Sea Salt.
4. Pour onto a lined baking tray to cool and set.
TO SERVE
- Crack the salted peanut brittle into shards and place around the surface of the Hot Cross Pudding.
- Pour desired about of Drunken Bunny Sauce over the top of the pudding (or serve on the side for guests to help themselves).
- Add lashings of vanilla cream.
