Lovely leftovers


Easter leftovers? No worries! Whip up something delicious from your leftover chocolate and hot cross buns, and enjoy these together as a treat.

Easter egg hot chocolate

Serves: 2


  • 400ml (scant 1 3/4 cups) sweetened soy milk
  • 100g dark chocolate (ensure dairy-free), broken into even pieces
  • 1 tsp light brown sugar
  • Juice of 1/2 unwaxed orange
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg


  • Heat the soy milk, chocolate, and sugar in a large saucepan over a low–medium heat for 4–5 minutes until the chocolate has melted, whisking throughout.
  • Whisk in the orange juice, cinnamon and nutmeg until gently frothy.
  • Pour into mugs and serve hot.

This is an edited extract from 15 Minute Vegan on a Budget by Katy Beskow published by Hardie Grant Books $29.99 and is available in stores nationally. Photographer: Dan Jones.

Hot cross bun pudding with chocolate

Serves: 8 | Prep: 20 mins, plus soaking time | Cook: 55 mins


  • 8 Western Star hot cross buns
  • 50g Western Star spreadable original
  • 100g 70% cocoa dark chocolate, roughly chopped
  • 350ml Western Star thickened cream, plus extra to serve
  • 2 tsp vanilla bean paste
  • 1 1/2 cup milk
  • 4 eggs
  • 2/3 cup caster sugar
  • 60ml orange juice
  • Icing sugar, to dust


  1. Grease an 8 cup-capacity round baking dish. Split buns through the centre. Spread Western Star Spreadable on each bun half and place base of buns into prepared pan. Sprinkle chocolate over buns.
  2. Pour cream and vanilla into a saucepan and place over a medium heat for 5 minutes or until hot. Whisk milk, eggs, sugar and orange juice in a large bowl. Add warm cream. Pour mixture through a fine sieve over bun bases. Place bun tops over bases and set aside for 15 minutes for buns to soften in the custard mixture.
  3. Preheat oven to 180°C. Place baking dish into a large roasting pan and pour enough boiling water to come halfway up the sides of baking dish. Bake for 45-50 minutes or until the custard is just set in the centre (there will still be a slight wobble, but this will thicken on standing).
  4. Dust with icing sugar and serve with a drizzle of the extra thickened cream.

Recipe created for Western Star as featured on

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