HOT CROSS BUN AND BUTTER PUDDING

This is the ultimate Easter dessert Ingredients.....4 hot crossed buns, butter/ marg for spreading, 4 eggs, lightly beaten, 1 tsp of vanilla extract, 150 gm of castor sugar, 600 ml of milk, 400 ml of cream, 200 gm of choc bits, finely grated zest of a small / medium orange. Preheat your oven to 180 deg C. Slice 4 hot cross buns in half and spread with butter and return the tops to the buns . Beat 4 eggs together with 1 tsp of vanilla extract and 150 gm of castor sugar until pale . Pour 600 ml of milk and 400 ml of cream into a saucepan over a low heat, stirring with a wooden spoon . Now add the egg mixture, whisking to combine, until a custard forms. Remove from the heat. Add 200 gm of chocolate bits to the custard . Place the buttered hot crossed buns into an ovenproof dish, pour over the the custard mix, set aside for 20 minutes so the custard mix can soak into the buns . Place the ovenproof dish insde a larger roasting pan and fill half way with boiling water . Sprinkle the top of the buns with the grated zest of 1 orange . Place in the preheated oven and bake for 45 minutes.