The best benefits
INGRIDIENTS
80 grams butter, at room temperature
2/3 cup strawberry jam
6 hot cross buns, halved
125 grams Yallingup Chocolate Rocky Road
250ml milk
250ml cream
3 tablespoons Grand Marnier
3 large eggs
2 large egg yolks
½ cup caster sugar
2/3 cup strawberry jam
6 hot cross buns, halved
125 grams Yallingup Chocolate Rocky Road
250ml milk
250ml cream
3 tablespoons Grand Marnier
3 large eggs
2 large egg yolks
½ cup caster sugar
Served with Simmo's Vanilla Ice Cream
Have you decorated
your house with Christmas yet?
No need to be too neat here - the bits that stick out get nice and crunchy!
Have you decorated
your house with Christmas yet?
Preheat the oven to 170°C fan bake
Tear up the Yallingup Chocolate Rocky Road and add to the dish.
Beat the milk, cream, Grand Marnier, eggs, yolks, zest and sugar until the sugar is dissolved. Pour over the buns and leave to soak in for half an hour. You may not be able to get all the liquid into the dish to begin with, but as it absorbs into the buns, you’ll be able to top up with all of it.
Cover the dish well with foil and bake for 20 minutes, then remove the foil and bake for another 20-25 minutes, until golden and the custard is set. Leave to cool for a minute or two before serving with a generous scoop of Simmo's Vanilla Ice Cream.
Beat the milk, cream, Grand Marnier, eggs, yolks, zest and sugar until the sugar is dissolved. Pour over the buns and leave to soak in for half an hour. You may not be able to get all the liquid into the dish to begin with, but as it absorbs into the buns, you’ll be able to top up with all of it.
Cover the dish well with foil and bake for 20 minutes, then remove the foil and bake for another 20-25 minutes, until golden and the custard is set. Leave to cool for a minute or two before serving with a generous scoop of Simmo's Vanilla Ice Cream.
Have you decorated
your house with Christmas yet?
Recipe: Dish Magazine
Photography: Elli Jennings
Photography: Elli Jennings