Rhubarb & chocolate hot cross bun pudding cake
PREP + COOK TIME 1 HOUR 30 MINUTES
SERVES 8
Make an extra batch of rhubarb mixture to serve the cake as a dessert, if you like.
1 Place the rhubarb, sugar, orange rind and juice in a medium frying pan over a medium heat. Bring to a gentle simmer, stirring to dissolve the sugar. Simmer for 6 minutes, stirring occasionally or until the rhubarb is just tender. Set aside to cool slightly.
2 Preheat oven to 180°C/160°C fan. Grease and line the base and sides of a 22cm springform pan (base measurement). Wrap the outside of the pan in foil (this will help prevent leaks).
3 Place half the hot cross bun bases in the pan to fit snuggly and cover the entire base.
4 Whisk the eggs, cream and extra caster sugar together in a medium bowl. Spoon a third of the egg mixture over the buns in the pan. Top with half the rhubarb mixture and half the chocolate. Top with hot cross bun tops.
هذه القصة مأخوذة من طبعة Issue 92 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 92 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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