Serves 6

6 hot cross buns

½ cup white chocolate chips (or leftover chocolate Easter Eggs

4 eggs

1 cup mashed pumpkin or butternut

½ cup castor sugar

1 tsp vanilla extract

2 tsp ground cinnamon

125ml milk

500ml cream

½ tsp salt

Topping:

4 Tbs brown sugar

½ tsp ground cinnamon

4 Tbs butter

Preheat oven to 180C

Cut the hot cross buns into cubes then place into a greased oven dish, along with the white chocolate chips.

In a bowl, whisk together the eggs, pumpkin, castor sugar, vanilla, cinnamon, cream and salt, then pour onto the hot cross buns and leave to stand for 10 minutes.

Mix together the sugar and cinnamon, then sprinkle over the pudding.

Dot the pudding with butter, then bake for 45 minutes in a bain marie (water bath) until the custard has set.

Serve with vanilla ice cream.