Grease 4 x 1½ cup ovenproof ramekins with some butter.
Butter the hot cross buns half and keep top halves seperate.
Place 4 halves of the buns in the bottom of each ramekin, top with half of the chocolate and repeat the layer.
Top each ramekin with the 4 top halves of the buns.
Use a sharp knife to cut the layered buns in quarters in the ramekin.
Whisk the eggs with the sugar, cocoa, brandy, vanilla and salt.
Whisk in the milk and pour over each of the ramekins in equal quantities.
Gently push the buns down into the custard and let it soak for 30 minutes.
Preheat the oven to 180 degrees C.
Place the ramekin into a deep roasting tray and add enough hot water to the tray to come a third of the way up the ramekins.
Place into the oven and bake for 30 minutes until the custard has set and the puddings are brown on top.
Serve immediately dusted with some cocoa powder and custard, ice cream or cream.
Reprinted with permission of Hein Stirred
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