A warm and zesty vegan bread and butter pudding made with hot cross buns, dark chocolate, orange zest, and a creamy custard. Ideal for Easter celebrations and serves 8 people.
1: Preheat oven to 170°C.
2: Half the vanilla pod and scrape out the vanilla seeds from the inside.
3: Transfer the vanilla seeds to a pan and add the remaining custard ingredients. Bring to the boil and simmer for 5-8 minutes or until custard has thickened. Stir frequently.
4: Halve the hot cross buns and butter each half. Then lay the 8 bottom halves in a baking dish.
5: Break the chocolate into bite-size pieces and place on top of the first layer of hot cross buns. Sprinkle with orange zest and cover with the top halves of the hot cross buns.
6: Pour the custard over the hot cross buns making sure all the buns are covered.
7: Leave the pudding to soak for 20 minutes in the custard.
8: Bake for 20 minutes.
9: Remove from the oven and brush the top of the buns with marmalade, then bake for a further 5 minutes.
