Throughout the 2017 season we are going to bring you a number of recipes from Sydney Swans chef Courtney Roulston.

We will bring you a different recipe each week from Courtney involving a lot of what the players eat on a weekly basis.

HOT CROSS BUN & BUTTER PUDDING
SERVES 6 

Cook time: 35-40 minutes
Prep time: 15 minutes 

6 hot cross buns, any flavour you like, cut in half

60g room temperature butter

180g dark chocolate Easter bunny or eggs, broken up

6 free range eggs

1 cup (250ml) milk

½ cup thickened cream

½ cup (110g) caster sugar

1 teaspoon vanilla bean paste

1 teaspoon orange zest

1 tablespoon demerara sugar 
 

Pre heat oven to 170 degrees. Lightly grease a 10-cup ovenproof baking tray.

Butter the cut side of the hot cross buns and arrange them into the baking tray along with the dark chocolate. Whisk the eggs, milk, cream, sugar, vanilla and orange zest in a bowl. Pour the custard evenly over the buns. Set aside to soak for 10 minutes. Sprinkle the demerara evenly over the top.

Bake the pudding in the oven on the middle tray for 35-40 minutes, or until the custard is golden and just set. Serve warm with extra cream. Enjoy