Hot cross Easter egg pudding

If you haven't already eaten enough chocolate this Easter weekend then we have just the recipe for you - as John Whaite cooks up a Hot Cross Easter Egg Pudding!

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Ingredients

12 hot cross buns, sliced in half150g raspberries100g white chocolate (or leftover white Easter egg) cut into rough chunks600ml single cream4 medium eggs150g golden syrup50g unsalted butter100g granola

Equipment

Deep medium sized roasting dish, well greased

Method

• Place the bottom halves of the hot cross buns into the prepared dish. Sprinkle over the raspberries and white chocolate pieces

• In a large mixing bowl, whisk together the cream and eggs

• In a small pan, melt together the butter and golden syrup, then pour that into the custard mixture whilst whisking. Pour half of this onto the first layer of bun, chocolate and fruit and allow to soak in. Then top with the top halves of the buns, cross sides up, and pour over the remaining mixture. Allow this to soak for about an hour

• Preheat the oven to 180C/gas mark 4. Bake for 30 minutes, remove from the oven and sprinkle over the granola, then return to the oven for 10 minutes. Whilst this is best served warm, do let it sit when out of the oven for 15 minutes to ensure everything is perfectly soaked up

• Serve warm with some cold caramel ice cream

The Easter eggs on the Lorraine set throughout the cookery section were provided by Hotel Chocolat