Ingredients serve 8

1/4 cup white choc bits

one and one half cups milk

1/2 cup caster sugar

1 teasepoon vanilla extract

1/4 dark choc bits

2 tablespoon silvered almonds

6 cross buns

6 eggs

Method

1. Greese a cake tin and line base with non stick baking paper . Cut each hot cross bun into four slices . Line base of tin with half the slices , fitting snugly . Sprinkle with white choc bits .

2.Whisk milk , cream, eggs, sugar and vanilla together in a large jug . Pour halfthe mixture over buns

3. Top with remaing slices , pour rest of mixture over . Stand 30 mins to soak up liquid preheat oven to 160.

Top with dark choc bits and almonds .

4. Stand cake in a baking dish and pour in boiling water to come halfway up the side .

Bake for 1 hour until set and browned (It will rise well cooked but sink on cooling).

5. REmove tin from dish and cool completely. Run a knife round edge of pudding turn to a plate. Remove paper and invent pudding onto a serving plate. Cut into wedges to serve.

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