CHAI-INFUSED EASTER PUDDING WITH WHITE CHOCOLATE MAPLE SAUCE
Nothing says Easter more than gorging on chocolate and overestimating how many hot cross buns you can consume. With all this extra time on our hands over the Easter-in-isolation long weekend, we decided to get creative with all those extra buns.
Our favourite hot cross buns come from Candied Bakery in Spotswood. They are perfect in every way- just the right amount of fruit and that fine glossy finish. Do yourself a favour and check them out for all things baked goods!
We used these buns to create an indulgent Easter Pudding - it is our take on a classic bread and butter pudding. We infused the custard with our Calmer Chai and made a decadent white chocolate and maple sauce for all you sweet tooths out there.
INGREDIENTS (PUDDING)
- 6x Hot Cross Buns
- 50g butter, plus extra for greasing pan and buttering buns.
- 600ml Thick Cream
- 3/4 cup cold milk
- 1 tsp Vanilla paste
- 8 Egg yolks
- 180g Caster Sugar
- 3 tbsp Calmer Chai
INGREDIENTS (SAUCE)
- 100g White Chocolate
- 1 cup Thick Cream
- 50g Butter
- 1/2 cup Maple Syrup
METHOD
- Place cream, chai, butter and vanilla into a medium saucepan
- Bring to boil then remove from heat and set aside for 30 minutes to infuse and cool slightly
- Grease medium-size baking dish with butter
- Slice the hot cross buns in half and spread butter on each side
- Lay them in the baking dish with X on top
- Whisk or beat the egg yolks and caster sugar until light in colour
- If a skin has formed simply use a spoon to remove and discard
- Using a sieve strain the mixture into a bowl to remove the remaining Calmer Chai
- Add the cold milk to the Calmer Chai mixture and stir
- Slowly add the Calmer Chai mixture to the yolks whisking until combined
- Pour the mixture over the buns and leave to soak for 1 hour
- Preheat oven to 160 degrees
- Bake pudding in a water bath - place pudding dish within a larger baking dish and fill the outside dish with boiling water until it reaches halfway up the pudding dish (this ensures a slower more even bake)
- Bake for 45 minutes to 1 hour (depending on your oven), the pudding should be set and a slight wobble in the centre is a good thing!
- Simply put all the ingredients into a small saucepan and bring to the boil stirring continuously
- Let boil for 2 minutes while stirring then take off the heat
- Serve pudding with the warm sauce and vanilla ice cream
Dig in and enjoy :)