Hot cross bun pudding with white chocolate butterscotch recipe

Step 1

To make the custard, whisk egg yolks, cornflour and 1/4 cup (55g) sugar in a large bowl until smooth. Place cream and white chocolate in a saucepan over medium-low heat, stirring to melt chocolate. As soon as cream mixture starts to bubble, pour into egg mixture, whisking constantly until combined. Strain into a clean bowl, then cover surface directly with plastic wrap to prevent a skin from forming. Refrigerate overnight.

Step 2

The following day, beat the butter and golden syrup together in a bowl. Slice hot cross buns in half and spread with the butter mixture. Arrange the bun bases in a 5cm-high x 32cm-round baking dish, around 3L in capacity. Pour two-thirds of the chilled custard over and around the bun bases, then roughly sandwich with the bun lids and top with remaining custard. Set aside at room temperature for 1 hour to allow the custard to soak in.

Step 3

Preheat oven to 150°C. Bake pudding for 45-55 minutes until edges of custard are set but the centre is still quite wobbly (you want a nice oozy custard in the centre). Brush buns with extra golden syrup, and keep warm until ready to serve.

Step 4

Meanwhile, to make the praline, line a baking tray with foil. Place remaining 95g sugar in a small non-stick saucepan over medium-high heat. Cook, swirling the pan, for 5-7 minutes until sugar has completely dissolved and mixture is a golden caramel colour. Scatter in the coconut, then carefully pour over the foil, tipping the tray to form a thin layer. Set aside at room temperature for 30 minutes or until set, then crush into a fine crumble.

Step 5

For the white chocolate butterscotch, place sugar in a small non-stick saucepan over medium-high heat. Cook, swirling pan, for 5-7 minutes until sugar has completely dissolved and mixture is a golden caramel colour. Reduce heat to low. Add butter and swirl to melt the butter, then add cream. Bring to a simmer and stir to melt the caramel and cream together. Place white chocolate in a heatproof bowl and pour hot cream mixture over the top. Add a small pinch of salt and stir until melted and smooth. Pour over hot pudding. Scatter with crumbled praline to serve.