This beautiful dessert is perfect for your Easter feasting. A play on bread and butter pudding, I added berries to give this rich pudding some bursts of brightness. Serve with yoghurt or ice cream.

Hot Cross Bun Pudding with Berry Yoghurt Custard

30 mins prep | 20 mins cook
Difficulty: Easy | Serves 6

INGREDIENTS
1 cup berry yoghurt
1 cup full cream
½ cup soft brown sugar
4 egg yolks
1 tablespoon cornflour
1 teaspoon vanilla extract
1 teaspoon butter, softened
6 hot cross buns
½ cup chocolate buttons/drops or mini Easter eggs
1 cup frozen mixed berries
1 tablespoon icing sugar for dusting

PREPARATION

1. Preheat oven to 180°C.

2. Take a jug or bowl and add berry yoghurt, cream, soft brown sugar, egg yolks, cornflour and vanilla extract. Beat until smooth. Reserve.

3. Take a rectangle baking dish (35x20cm) and rub the bottom and sides of the dish with butter.

4. Place a hot cross bun on its side on a chopping board. Cut into thirds, so you have a top third with cross, a middle third and a bottom third. Like a Big Mac bun. Cut the rest of the hot cross buns in the same way. Arrange the middle and bottom thirds into the baking dish and scatter with half the chocolate, then arrange the top pieces on top with the crosses facing up.

5. Pour all over with custard, gently pressing the buns to submerge and soak up the custard. Allow to soak for 5 minutes. Scatter with the rest of the chocolate and the frozen berries. Bake in a 180°C oven for 20 minutes.

6. Remove from oven and allow to stand for 5 minutes before serving. Dust with icing sugar and serve with a dollop of yoghurt or your favourite ice cream.

This recipe was created for The Collective.