Easter has arrived: hot cross buns, chocolate, coffee – everything you could ever need in one dish. Let us know how you go with this coffee Easter recipe.

Coffee Easter Recipe

Ingredients:

Karvan Blend #4 coffee beans – 6 espresso shots (maybe another couple for yourself to drink too ;))
6 Hot Cross Buns – we recommend ordering North Street Store‘s unbelievable freshly baked hot cross buns
Butter (we go for salted because there’s no such thing as too much salt…right?)
1 block (180g) of your favourite dark chocolate – roughly chopped
1 teaspoon of S.O. hot chocolate powder
1 teaspoon of vanilla bean paste
480ml of cream
600ml of thickened cream
Zest of 1 orange (and 1/2 of its juice)
4 eggs
170grams of caster sugar

Method:

Layout all of the ingredients – and lets get into this!
Slice the hot cross buns in half and butter the top and bottom. Lay the bottoms in the dish with their buttered side facing up.
Sprinkle most of the chopped chocolate on top.
Add the teaspoon of S.O. chocolate powder.
Pour the vanilla, cream, thickened cream, Karvan espresso shots and orange zest and half of its juice into a saucepan.
Cook over the stove on a low heat.
Let all of the ingredients come to a simmer.
Set aside.
Beat the eggs and sugar together until just combined.
Then pour the butter and sugar liquid into the warm cream. Stir continuously.
Now you have made your coffee custard! (Yumo!)
Pour 1/4 of custard over the bottom layer of the hot cross buns.
Put the bun lids on top.
Pour the rest of the custard over your hot cross bun pudding.
Sprinkle the remaining chopped chocolate on top.

Let the dish sit for 30 mins in room temperature letting it absorb the coffee custard.
Preheat oven to 170 degrees.
Before putting in the oven, place the pudding dish in a large roasting pan and pour enough boiling water into the roasting pan to come halfway up the sides of the hot cross bun pudding dish.