- High in dietary fibre
- High in protein
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Indulge in a decadent Easter treat with choc-pear hot cross bun pudding, where rich chocolate and juicy pears unite in a delightful symphony of flavours.
- Serves6
- Cook time50 minutes
- Prep time10 minutes, + 10 mins soaking & 10 mins cooling time
Ingredients
- 6 Coles Chocolate Hot Cross Buns*, split
- 40g butter, softened
- 400g can Coles Pear Slices in Juice, drained
- 100g dark chocolate, coarsely chopped
- 6 free-range eggs, lightly whisked
- 1 1/4 cups (310ml) milk
- 1/2 cup (125ml) thickened cream
- 1/3 cup (70g) caster sugar
- 2 tbs cocoa powder
- Icing sugar, to serve
- Pouring (pure) cream, to serve
- Raspberries, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Grease an 8-cup (2L) ovenproof dish. Spread the cut side of each bun half evenly with the butter. Arrange the bun bases, buttered-side up, in the prepared dish. Top with the bun tops, cross-side up. Arrange the pear and chocolate around the buns.
Step 2
Whisk the egg, milk, thickened cream, sugar and cocoa powder in a medium bowl until well combined. Pour evenly over the bun mixture in the dish. Set aside for 10 mins to soak.
Step 3
Bake for 45-50 mins or until the filling is just set. Set aside for 10 mins to cool slightly. Dust with icing sugar. Divide among serving bowls and serve with pouring cream and raspberries.
Recipe tip
COOK. STORE. SAVE.
Use it up: Make a speedy pasta carbonara for dinner with the leftover thickened cream and the recipe at coles.com.au/farfallecarbonara.
Choc-pear hot cross bun pudding
- Serves6
- Cook time50 minutes
- Prep time10 minutes, + 10 mins soaking & 10 mins cooling time
Ingredients
- 6 Coles Chocolate Hot Cross Buns*, split
- 40g butter, softened
- 400g can Coles Pear Slices in Juice, drained
- 100g dark chocolate, coarsely chopped
- 6 free-range eggs, lightly whisked
- 1 1/4 cups (310ml) milk
- 1/2 cup (125ml) thickened cream
- 1/3 cup (70g) caster sugar
- 2 tbs cocoa powder
- Icing sugar, to serve
- Pouring (pure) cream, to serve
- Raspberries, to serve
Description
Indulge in a decadent Easter treat with choc-pear hot cross bun pudding, where rich chocolate and juicy pears unite in a delightful symphony of flavours.
Method
Step 1
Preheat oven to 160°C. Grease an 8-cup (2L) ovenproof dish. Spread the cut side of each bun half evenly with the butter. Arrange the bun bases, buttered-side up, in the prepared dish. Top with the bun tops, cross-side up. Arrange the pear and chocolate around the buns.
Step 2
Whisk the egg, milk, thickened cream, sugar and cocoa powder in a medium bowl until well combined. Pour evenly over the bun mixture in the dish. Set aside for 10 mins to soak.
Step 3
Bake for 45-50 mins or until the filling is just set. Set aside for 10 mins to cool slightly. Dust with icing sugar. Divide among serving bowls and serve with pouring cream and raspberries.