|6||bread — hot cross buns|
|1/2 cup||white chocolate — chips|
|4||eggs — seperated|
|1 cup||castor sugar|
|1 cup||pumpkin — mashed|
|1 tsp||vanilla extract|
|1 tsp||cinnamon — ground|
|1/2 tsp||salt and freshly ground black pepper — to taste|
|1/2 tsp||cinnamon — ground|
Preheat oven to 180C. Cut the hot cross buns into cubes then place into a greased oven dish, along with the white chocolate chips. In a bowl, whisk together the eggs, pumpkin, castor sugar, vanilla, cinnamon, cream and salt, then pour onto the hot cross buns and leave to stand for 10 minutes.
Mix together the sugar and cinnamon, then sprinkle over the pudding. Dot with the butter, then bake for 45 minutes in a Bain Marie until the custard has set. Serve with vanilla ice cream.
This recipe was printed with permission by Zola Nene.