Chocolate bread and butter pudding
- 10g butter
- 3 leftover hot cross buns (if doesn't matter if they are slightly stale)
- 298g can mandarin segments in juice
- 150g chocolate from Easter eggs
- 250ml full-fat milk
- 1 level tbsp caster sugar
- Few drops vanilla extract
- 2 large eggs
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease the inside of an ovenproof dish with butter. Cut each hot cross bun into 4 slices.
Drain the mandarins (you can drink the juice). Put on a plate lined with double-thickness kitchen paper to absorb excess juice.
Arrange the bun slices in the dish, overlapping them and scattering the mandarins between them.
Break the chocolate into small pieces and put in a small pan with the milk and sugar. Stir over a low heat until warm but not hot, mixing in the chocolate. Leave to cool for 10 minutes.
Put the eggs and vanilla in a bowl, add the chocolate milk and whisk with a wire whisk until evenly blended.
Pour over the buns, pushing them down gently into the milk mixture. Leave them to soak up the liquid for 10 minutes.
Bake for 25-35 minutes.