• 5 x Sunbake hot cross buns
  • 50g butter
  • 100g dark chocolate slab
     or chocolate chips
  • 400ml milk
  • 4 large eggs, beaten
  • A pinch of grated nutmeg
    and cinnamon
  • Finely grated zest of
    1 orange
  • 1 Tbls castor sugar
  • Optional: Handful of
    chopped pecan nuts and/or
    chopped dried apricot


Preheat oven to 180˚C. Slice each Sunbake hot cross bun in 3 horizontally and butter each slice generously.

Arrange the buttered slices in a deep buttered baking dish, overlapping them in rows. Break up the chocolate and tuck in between the slices (add nuts or dried fruit here if using).

Beat the egg and milk together, add nutmeg and cinnamon to taste. Pour this gently into the dish and leave to soak for 15 – 20 minutes. Sprinkle over orange zest and castor sugar and bake for 30 – 35 minutes or until done – when the custard has just set but still has a slight wobble (cover with foil if it is getting too dark). Serve warm with custard, cream or ice cream.