- Preheat oven to 180º/160º fan.
- Slice the buns, lightly butter and sandwich back together.
- Slice each bun into 3 pieces, keeping them uniform (formed back with crosses on top).
- Grease a baking dish (9 inches x 6 inches approx) and carefully place the buns in neatly. Be sure to leave a small space between each bun.
- Place a chocolate egg into every other slice inside the bun and sandwich back together.
- Using the Dualit Hand Mixer, make the custard by mixing together the eggs, sugar and vanilla essence. Whisk until pale. Then add the milk and cream, continuing to whisk for a minute to combine.
- Pour half the custard over and between the buns, allowing the liquid to settle for a minute or two before adding the rest over the top. This allows the custard to soak into the buns.
- Combine the nutmeg and sugar and sprinkle over the top.
- Place in the oven on the middle shelf and bake for 50-60 minutes.
- The pudding will rise and puff out whilst baking, check halfway to ensure the top is not burning. If you find it's a little too brown at this stage, loosely place a piece of foil over the top until the last 10 minutes, then remove and continue baking.
- Place a skewer into the pudding to check the custard has set; the inside should be soft and will wobble, if it is runny or loose it needs to cook for slightly longer.
- The pudding will deflate when you remove it from the oven. Allow to cool a little before serving as the middle can be very hot.
- Dust with a little caster or icing sugar before serving.
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Top Tips:
- Cut into squares or slices and serve with a dollop of cream, vanilla ice cream or custard.
- We have used hollow eggs, but cream eggs also work well. Mint chocolate or chocolate spread is especially nice too.
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