Chocolate Hot Cross Bun Pudding

This tasty chocolate hot cross bun pudding is fun to make and is a great way to use up any leftover hot cross buns from Easter. Save the egg whites to make meringues or bulk up an omelette. If you're feeling over-indulged with chocolate treats, try using 50g of sultanas instead of the chocolate. Best served warm with vanilla ice cream.


Makes 2 individual puddings

Peel of ½ orange

150ml double cream

150ml milk

½ tsp vanilla bean paste

50g good quality dark chocolate chips

2 egg yolks

1 tbsp caster sugar

50g good quality dark chocolate chips

3 hot cross buns (thinly sliced)

50g butter

50g sugar

½ tsp mixed spice


  1. Butter one side of the bun slices, cover and set to one side.

  2. In a Miele Solid Steam Container, add the orange peel, double cream, milk and vanilla bean paste. Infuse in your Miele Steam Oven at 100˚C for 7 minutes. If you don't have a Miele Steam Oven, combine all the ingredients in a saucepan and infuse for 10 minutes over a low medium heat.

  3. In a large bowl, whisk together the egg yolks, sugar and dark chocolate.

  4. Once the milk has infused, strain through a fine sieve into the egg and sugar mixture, ensuring to whisk the whole time so that the egg does not scramble.

  5. Once you have your custard mix, start to assemble the pudding by layering the bun slices with a sprinkling of chocolate chips, sugar and mixed spice between each layer. Keep the best bun slices for the top layer.

  6. Preheat your Miele Steam Oven to 150˚C on the Fan Plus function. If you don't have a Miele Steam Oven, cook in your oven at 130˚C and check the custard consistency regularly.

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