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Chocolate bread & butter pudding

If you can't stomach any more Easter eggs then why not share your spares with the family by making this yummy pudding? It uses up leftover hot cross buns too, but you could use plain bread instead.

Slices of hot cross bun topped in chocolate
Serves
8
Price*
£0.52 Per Serving
Ready in**
1 Hour(s)
 

Nutritional information

Each serving of this recipe contains 262 calories, which is 13 percent of your reference intake for calories.
The sugar is rated MED with 22.4 grams, which is 25 percent of your reference intake for sugar.
The fat is rated MED with 11.5 grams, which is 16 percent of your reference intake for fat.
The saturated fat is rated MED with 5.8 grams, which is 29 percent of your reference intake for saturated fat.
Salt is rated at LOW with 0.2 grams, which is 3 percent of your reference intake for salt. skip to ingredients and directions

Calories
262
13%
MED
Sugar
22.4g
25%
MED
Fat
11.5g
16%
MED
Sat Fat
5.8g
29%
LOW
Salt
0.2g
3%
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 10g butter
  • 3 leftover hot cross buns (if doesn't matter if they are slightly stale)
  • 298g can mandarin segments in juice
  • 150g chocolate from Easter eggs
  • 250ml full-fat milk
  • 1 level tbsp caster sugar
  • Few drops vanilla extract
  • 2 large eggs

How to make it

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of an ovenproof dish with butter. Cut each hot cross bun into 4 slices.
  2. Drain the mandarins (you can drink the juice). Put on a plate lined with double-thickness kitchen paper to absorb excess juice.
  3. Arrange the bun slices in the dish, overlapping them and scattering the mandarins between them.
  4. Break the chocolate into small pieces and put in a small pan with the milk and sugar. Stir over a low heat until warm but not hot, mixing in the chocolate. Leave to cool for 10 minutes.
  5. Put the eggs and vanilla in a bowl, add the chocolate milk and whisk with a wire whisk until evenly blended.
  6. Pour over the buns, pushing them down gently into the milk mixture. Leave them to soak up the liquid for 10 minutes.
  7. Bake for 25-35 minutes.