Sticky Date + Hot Cross Buns + Ice Cream = next level Easter dessert🐰🍦

Описание: Hot cross bun ice cream pudding
Serves 12 | Prep 20 mins (+ cooling & 4 hours freezing time) | Cooking 5 mins

1L Coles Easter Sticky Date Inspired Ice Cream*
2 x 320g pkts Coles Easter Sticky Date Inspired Hot Cross Buns* (4 pack),
split horizontally
60g salted butter
3/4 cup (185ml) thickened cream
1 cup (220g) brown sugar
Coles Easter Caramel White Chocolate Mini Eggs*, to serve

*While stocks last. No rainchecks.

1. Set the ice cream aside at room temperature for 10 minutes to soften slightly.
Meanwhile, line an 8-cup (2L) glass pyrex mixing bowl with plastic wrap, using 2 sheets if necessary and allowing 10cm overhang.
2. Place one bun base, cup-side up, over the base then line the sides of the basin with the remaining tops and bases (you should have 4 bases remaining). Fill the cavity with the ice cream. Smooth the top of the ice cream. Top with two of the remaining bases. Cut one remaining base in half and use to fill the gaps. Press down to line up the base pieces with the edge pieces so that the base of the pudding is level when you turn it out. Cover with the overhanging plastic. Place in the freezer for 4 hours or overnight until firm.
3. Place the cream, sugar and butter in a small saucepan over medium heat. Cook, stirring to combine, for 3 minutes or until smooth and well combined. Transfer to a bowl and set aside until cooled to room temperature.
4. Unwrap the plastic from the top of the pudding and invert the pudding onto a serving plate. Remove the basin and plastic. Drizzle with half the sauce. Decorate with chocolate eggs. Slice and serve with the remaining sauce.

Tip: You can recreate this recipe with 8 Coles Hot Cross Buns of your choice, split horizontally.