This is our version of bread and butter pudding, combined with carrot cake with a bit of chai spice. Yum!
This is how we spice things up in the kitchen ???
6 Hot Cross Buns, sliced lengthwise
Melted STORK bake to spread on the Buns
½ cup chopped dates
½ cup grated carrots ?
60 g STORK bake, cubed
4 cups Pouring Vanilla Custard
1 cup Pouring Cream
½ cup sugar
1 Tbls chai spices
Spread the melted STORK onto the Buns, and pack in an oven dish.
Sprinkle the dates, carrots and cubed STORK over the buttered buns.
Whisk all the custard ingredients together.
Pour the custard over the Hot Cross Buns and leave it to sit for 10 minutes (to absorb custard).
Bake for 20-30 minutes at 180 degrees Celsius (until golden brown).
Serve with whipped cream or vanilla ice-cream. ☺??
Happy Easter ??? ❤
+ = ?
Styling: The Kate Tin