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.
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