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.
この記事は The Australian Women's Weekly Food の Issue 92 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は The Australian Women's Weekly Food の Issue 92 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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