Hot cross bun puddings

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Hot cross bun puddings
Hot cross bun puddings
Prep Time: 20 min
Servings: 6
Cooking Time: 30 min
  • 375ml - sugar
  • 1ml - cream of tartar
  • 80ml - castor sugar
  • - a pinch of salt
  • 2 - egg whites
  • 5ml - vanilla essence
  • 6 - hot cross buns
  • 30ml - butter, melted
  • 50g - dark chocolate, chopped
  • 125ml - cream

Preheat the oven to 200°C. Grease a large baking sheet with nonstick spray. Keep a double boiler or a pot with a tight-fitting metal or glass bowl handy.

1 Meringue Bring a little water to the boil in the double boiler or pot.

2 Put the bowl on top and add all the meringue ingredients to the bowl. Use a hand whisk to beat the ingredients for 7-10 minutes or until thick, shiny and smooth. Remove from the bowl or double boiler and set aside.

3 Puddings Slice the top off the hot cross buns and hollow out the insides. Brush the buns with butter and arrange on the prepared baking sheet.

4 Spoon meringue into the hollow of each roll – feel free to lots CHECK – and bake for 10-12 minutes or until the meringue is golden brown and the rolls crispy at the edge.

5 Chocolate sauce Put all the ingredients in a microwaveable mixing bowl or measuring jug and heat for 30 seconds. Stir well until the chocolate has completely melted, or heat for another 15-30 seconds if necessary.

6 Serve the meringue-filled buns on plates with the chocolate sauce to drizzle over.

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