6 Hot Cross Buns
500ml Puhoi Fresh Organic Milk
Zest of 1 Orange
3 tbs brown sugar (2 for sauce & 1 for topping)
2 teaspoon mixed spice (1 for sauce and 1 for topping)
60g milk or dark chocolate, chopped (leftover Easter eggs work a treat!)
1. Cut open Hot Cross Buns and butter both sides. Close them and cut them in half diagonally. Use the remaining butter to prepare your oven dish and place buttered buns inside.
2. In a measuring jug whisk together the eggs, milk, orange zest, 2 tbs brown sugar and 1 tsp mixed spice. Pour the sauce over the prepared Hot Cross Buns, making sure you cover all buns – leaving no dry spots.
3. Sprinkle the chopped chocolate evenly across the dish then sprinkle with remaining brown sugar and mixed spice.
4. Preheat the oven to 160°C while the Hot Cross Buns soak for 10 minutes. Bake for 15-20 minutes, keeping a close eye on the dish so your buns don’t burn! Once ready, allow to cool for ten minutes then serve with warmed Puhoi Valley Vanilla Bean Custard.