Behold, the warm, hot cross bun ice cream pudding

This easy hot cross bun & ice-cream bake is the warm Easter: dessert of your dreams. (Try not to drool.)

Ingredients:

Preheat the oven to 180°C. Place marshmallow chocolate eggs in freezer so they are easier to cut later.
Grease a 23 x 30 cm rectangular baking dish liberally with butter.
Melt 1 litre Woolworths Tin Roof ice cream in the microwave.
Whisk together with 4 free range eggs, 100 g dark brown sugar and ½ cup water until well combined.
Halve 3 x Woolworths caramel and pecan hot cross buns <link> (don’t break them apart individually, leave them connected like a loaf but just cut through to open up like a butterfly). Spread butter on the insides and liberally dollop over nutella to spread too. Arrange the bottom halves in the baking dish, pour over the ice cream mixture, ensuring they’re covered, and then add the tops of the hot cross buns, pressing them in.
Dot with 50 g butter, cover with tin foil and bake for 45 minutes, or until set. Remove the tin foil for the last 10 minutes of baking, cut the marshmallow eggs in half lengthways and arrange around the top of the pudding, to melt slightly. Serve with the remaining ice cream and warm up the sachets of caramel that come with the hot cross buns to drizzle over, adding a few chopped nuts if you like.