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Muffin pan Caramilk hot cross puddings

Here is a great way to upgrade your hot cross buns (especially if they’ve gone a bit stale). Fill them up with custard and Caramilk and pop in the oven inside a muffin pan. They’re best served warm so make sure to tuck into them straight away.

Allergens: Recipe may contain peanuts, tree nuts, milk, soy and sesame.

6 Ingredients


  • 185ml (3/4 cup) milk

  • 185ml (3/4 cup) thick vanilla custard

  • 3 tsp caster sugar

  • 1/4 tsp ground cinnamon

  • 6 fruit free hot cross buns

  • 50g (1/4 cup) Cadbury Caramilk Baking Chips

4 Method Steps


  • Step 1

    Preheat oven to 170C/150C fan forced. Line six 185ml (3/4 cup) muffin pans with paper cases.

  • Step 2

    Whisk together milk

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    (185ml (3/4 cup) milk) and custard (185ml (3/4 cup) thick vanilla custard) in a large bowl until smooth and combined. Place sugar (3 tsp caster sugar) and cinnamon (1/4 tsp ground cinnamon) in a separate small bowl and stir until combined.


  • Step 3

    Cut the top off each hot cross bun (6 fruit free hot cross buns), about 1cm from the top. Set tops aside. Coarsely chop bun bases. Add chopped bun and Caramilk chips (50g (1/4 cup) Cadbury Caramilk Baking Chips) to the custard mixture and stir until combined. Set aside for 5 minutes to soak. Use a slotted spoon to divide the bun mixture among prepared pans. Add hot cross bun tops to the bowl and turn to coat in remaining custard mixture. Arrange tops in prepared pans over chopped bun mixture.

  • Step 4

    Bake for 35 minutes or until golden and just set. Serve warm.
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Recipe Notes

Here is a great way to upgrade your hot cross buns (especially if they’ve gone a bit stale). Fill them up with custard and Caramilk and pop in the oven inside a muffin pan. They’re best served warm so make sure to tuck into the straight away.

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