Kirsten Tibballs’ Hot Cross Bun Pudding
This Easter recipe by Kirsten Tibballs' for Hot Cross Bun Pudding features the luscious goodness of Bulla products.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bulla.com.au.
Cooking tools:
- Ice cream scoop
- Kitchen scale
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 6 hot cross buns
- 50g pecan nuts, roasted
- 50g good quality milk chocolate, chopped
- 3 eggs
- 150g brown sugar
- 200mL Bulla Crème Fraîche
- 300mL Bulla Cooking Cream
- 1 tsp vanilla paste
- 5 egg yolks
- dusting of icing sugar
- scoop of Bulla Creamy Classics Vanilla & Boysenberry Ice Cream
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