Raspberry and Caramel Hot Cross Bun Pudding Recipe
TIP! Pudding should still have a slight wobble once cooked. We used Bonne Maman Caramel spread available from major supermarkets. Alternatively, you can use caramel dessert topping.
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Cooking tools:
- Baking dish
- Oven
- Aluminum foil
- Pitcher
- Whisk
- Measuring cup
- Chef's knife
- Spoon
- Paper towel
- Plate
Ingredients
- 6 hot cross buns, split
- 1/3 cup caramel spread
- 125g punnet fresh raspberries
- Vanilla ice-cream and extra fresh raspberries, to serve
- Custard
- ¼ cup caster sugar
- 2 cups milk
- 300ml carton pure cream
- 2 teaspoons vanilla bean paste
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