INGREDIENTS

• - 6-8 Hot cross buns, halved
• - 150g Pepe Saya salted cultured butter, at room temperature + extra for greasing
• - 100g Tiptree 'crystal' orange marmalade
  
• - 100g Cémoi Chocolat Noir Dessert Bar
• - 6 Pace farm free-range eggs
• - 300ml Paysan Breton cream
• - 700ml O'Lait full cream milk
• - Pinch of Olsson's sea salt flakes
• - Paysan Breton cream or custard to serve
  
  

METHOD

1. 1. Pre-heat the oven to 180˚C.
2. 2. Slice the hot cross buns and generously spread each half with butter, marmalade and a chocolate square then lay them open, jam-side-up in a greased baking dish.
3. 3. In another bowl, whisk together all the other ingredients.
4. 3. Pour the wet ingredients over the hot cross buns and squish them down a bit to get everything soaking.
5. 4. Bake the pudding until set in the centre, about 45 minutes.
6. 5. If you notice it’s getting too brown on top, pop some foil over it until the centre is cooked.
7. 8. Serve warm with custard or cream.