XC10283_DUAL_SPRING_MAGAZINE_2026_151225@O_DIGITAL_MAGAZINE_DATA FINAL FINAL - Flipbook - Page 25
Chocolatey Bread & Butter Pudding Serves 6
Ingredients:
Instructions:
6 Iceland Luxury Extremely Chocolatey
Hot Cross Buns (Halved)
200g Milk Chocolate (Bar)
300ml Milk
275ml Double Cream
2 Medium Eggs
3 Tbsp Caster Sugar
1 Tsp Vanilla Essence
160g Mini Eggs (2 Bags), Chopped
1. Preheat your oven to 180ºc / 160ºc fan and
grease a large ceramic / glass baking dish /
tray. It should fit 6 hot cross buns sat next
to each other.
This recipe can be prepared the day before
and baked on the day.
2. Halve your hot cross buns like you would
when toasting them.
3. Lay all your hot cross buns next to each other
in the dish. You can tear them apart to fit into
gaps at the ends. Break up your bar of
chocolate into small chunks and add into the
dish evenly placed inside the cut open hot
cross buns.
4. In a bowl, whisk together the milk,
double cream, eggs, sugar and vanilla
essence until combined.
5. Pour over the hot cross buns, the buns
should absorb majority of the mixture
but it’s good to have excess in the dish
as it will carry on absorbing as it bakes.
6. Bake in the oven for 35-40 minutes, then
remove and top with crushed Mini Eggs.
Leave to cool for 10 minutes before eating.
USING
OUR...
ONLY
£1.80
Iceland & The Food Warehouse | Spring Magazine 2026
25
