An Easter dessert

The one thing I can always rely on at Easter is Hot Cross Buns. They are everywhere and my family eats them as if they are going out of fashion. So, I thought I'd try using the humble Hot Cross Bun in a basic dessert, Bread and Butter Pudding. And as it is Easter, I added chocolate - Mmmmm.

Easter Bread and Butter Pudding

Adapted from Taste.com.au

3 or 4 hot cross buns

20g butter, at room temperature

3 large ripe bananas, thickly diagonally sliced

150g dark chocolate

375ml milk

250ml thickened cream

3 eggs, at room temperature

1 tbs brown sugar

Preheat oven to 180°C. Brush a 5cm deep, 2 litre (8 cup) ovenproof dish with the melted butter to grease.

Slice each bun vertically into 4. Spread 1 side of the slices with the butter. Arrange the bun slices, buttered-side up, and the banana slices alternately in the greased dish to form 2 rows that overlap slightly. Sprinkle with shaved chocolate, making sure iut is evenly added between the bun layers.

Whisk the milk, cream and eggs together in a large jug. Pour evenly over the buns and bananas, then set aside for 10 minutes to let the buns soak up some of the liquid.

Sprinkle the pudding evenly with the sugar. Bake in preheated oven for 50 minutes or until the pudding is set and golden on top.