Maldon Hot Cross Bun Pudding

Serves 6 to suit baking dish 25cm x 20cm

4 whole eggs
2 egg yolks
90g caster sugar
15g Callebaut Cocoa Powder
150g milk
200g cream
50g Lurpak Butter
Maldon Sea Salt
Orange zest
Hot cross buns – preferably day old

Whisk together eggs, yolks and combined caster sugar and cocoa powder.
Combine milk and cream, heat to around 40°C, pour over egg mixture and stir well.
Combine butter, Maldon Sea Salt and orange zest.
Slice hot cross buns and butter well.
Lay buttered halves in baking dish.
Pour over chocolate custard.
Bake in a water bath for approimately 45 minutes at 165°C or until custard is set.

Drunken Bunny Sauce
125g Easter Bunny
100g Callebaut 823 Milk Chocolate
75g cream
75g milk
Grand Marnier to taste

Scald cream and milk, pour over chocolate bunny and mix well.
Add Grand Marnier to taste.

Salted Peanut Brittle
150g caster sugar
75g butter
100g roasted peanuts
5g baking soda
Generous pinch of Maldon Sea Salt

Caramelise sugar to dark brown colour.
Add butter and baking soda.
Stir in peanuts and Maldon Sea Salt.

Vanilla Cream
200g Double cream
Heilala Vanilla Paste