Your guests both young and old will love this festive twist on the traditional bread and butter pudding. Fluffy, decadent, chocolate hot cross buns are combined with a creamy custard, chunks of white chocolate and beautiful sweet blueberries to create a soul-warming Easter dessert like no other.

What to drink?
The wine should be at least as sweet as the dessert, with enough acidity for balance. Chocolate pairs beautifully well with Muscat-based wines and as this dessert features three kinds of chocolate, we think this is a great pairing. Otherwise, you can’t go wrong with a young, fortified red of which a classic port is a great contender.

We recommend:    DeBortoli Show Muscat (RRP: $19.99) | Galway Pipe 12 Year Old Grand Tawny (RRP: $31.99)

To view the rest of the dishes that make up our four-course Great Easter Feaster, go here

• 6 chocolate hot cross buns
• 550g softened, unsalted butter
• 1/3 cup blueberry jam
• 1 cup fresh blueberries
• 100g white chocolate, broken into chunks
• 6 free range egg yolks
• 1 teaspoon vanilla
• 1 cup milk
• 1/2 cup thickened cream
• 1/3 cup caster sugar

Slice each bun in half and spread each piece with the butter and half of the jam.

Lay the bottom halves into an ovenproof dish, overlapping the slices slightly if necessary.

Place some chunks of white chocolate sporadically across the buns and then place the lids of the buns over the top, cross side up. They do not need to line up perfectly with the bottom halves.

Place any remaining chunks of white choolate between the buns.

Whisk egg yolks, sugar and vanilla together until pale, then whisk in milk and cream. Pour over buns and set aside for 15 mins to absorb.

Meanwhile, preheat oven to 180C.

Place dish into a roasting pan and pour in enough boiling water to come half way up side of dish. Transfer to oven and bake for 35 minutes or until set and golden.

Dust with a little sifted icing sugar and scatter with fresh blueberries and a drizzle of remaining blueberry jam and serve.