I made a classic British dessert with an Easter twist - it's perfect for using leftovers

is almost like a half-Christmas celebration, with just as much chocolate and slightly better weather. In my house it's an excuse to put on a feast, sitting around the table for hours into the afternoon musing over a roast and sweet treats.

While hot cross buns have long been a traditional treat for Easter, it's never been one found on our table. The buns on their own are mediocre at best, but thanks to sensation Jane Dunn of she's given them a complete makeover - so I had to try it for myself.

Using the idea of a classic British bread and butter pudding, Jane swaps out slices of bread or brioche for halved hot cross buns.

She uses her own homemade ones, but for simplicity and convenience, I used some of Specially Selected Luxury Hot Cross Buns. For £1.09, it's a no-brainer.

Jane's recipe is incredibly simple and easy to follow, even the most inexperienced of bakers or home can follow along with ease. For those unsure or put off by the perfume-y aromas of fruit peel, Jane's pudding also comes packed with lashings of chocolate. Chocolate chunks, chocolate chips, you name it. I think it's fair to class this pudding as a chocolate dessert.

The pudding also requires a minimal fuss custard base using an all-in-one method whisked altogether for no time at all. In all, the preparation time was ten minutes.

The real waiting game is the cooking time, if you're as impatient as I am. They say a watched pot never boils.

Eagerly anticipating the end of the bake, I watched as the buns began to brown and the custard thickened. I think even this recipe will convert my hot cross bun-loathing mum.

I will warn anyone who's sensitive to rich pudding that this dessert can teeter on the verge of overindulgence, but it's so worth it. As it's served warm, I'd recommend adding a splash of single cream or ice cream - the contrasting temperatures are a marriage made in dessert heaven.

Hot Cross Bun Pudding

Ingredients

• 6-8 hot cross buns, halved
• 200g milk chocolate
• 300ml milk
• 275ml double cream
• 2 medium eggs
• 3 tbsp caster sugar
• 1 tsp vanilla
• 100g chocolate chips

Method

Preheat your oven to 180ºC/160ºC fan and grease a large ceramic/glass baking dish/tray. It should fit 6-8 hot cross buns sat next to each other.

Halve your hot cross buns like you would to toast them, and put a few chunks of chocolate in the middle and sandwich again.

Lay all your hot cross buns next to each other in the dish. Mine easily fit six, and then a 7th split in half on the ends - or as many as you need.

In a bowl, whisk together the milk, double cream, eggs, sugar and vanilla until combined.

Pour over the hot cross buns, and sprinkle over the chocolate chips.

Bake in the oven for 40 minutes, and then remove and leave to cool for ten minutes before eating.