Makes about 6-8 servings


  • 8 hot cross buns
  • 4 eggs
  • Pinch of salt
  • 500ml cream
  • 5ml vanilla essence
  • 100g your favourite dark chocolate
  • Small chocolate eggs
  • Butter
  • 30ml Rum (optional)


  1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the COBB Cooker.
  2. Place the Frying Pan on the COBB Cooker and leave it for at least 5 minutes until it has heated up.
  3. Place the cream, eggs, vanilla, rum and pinch of salt in a large mixing bowl and whisk until well mixed.
  4. Break the hot cross buns, slice the butter into pieces and break the chocolate into chunks. Layer the hot cross buns, butter and chocolate in camping cups/ramekins ending with a piece of hot cross bun.
  5. Pour the cream mixture over each individual cup/ramekin and let it stand for 10 – 20 minutes.
  6. Place in the COBB Cooker and let it bake for 30 minutes until puffed up and the cream mixture is set.
  7. Place little Easter eggs on top of each hot cross bun & chocolate bake and enjoy.