INGREDIENTS
FOR THE PUDDING
- 300ml (11fl oz) double cream
- 600ml (21fl oz) milk
- 4 free-range eggs
- 1 banana, chopped
- 70g (21⁄2oz) coconut sugar (UK)* or any other sweetener (UK)*
- 1 tsp vanilla extract (UK)*
- 50g (13⁄4oz) butter
- 1-2 tbsp raisins (UK)*
- a handful of sugar-free chocolate chunk (UK)*
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Method
- Heat up the cream and milk in a pan over a low heat. Whisk together the eggs, sugar and vanilla, then gradually whisk in the warm cream mixture.
- Halve eight buns and spread with butter. Arrange them in the baking dish and pour over the cream. Next add the raisins, chocolate and banana, pushing them down into the liquid. Let it rest for 15-20 minutes. Then press the buns into the custard.
- Bake in 356° F (180ºC) for 40-50 minutes. Leave the host cross buns pudding to stand for 10 minutes before serving.
