- 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.