INGREDIENTS

Makes one 2lb tin loaf

Ingredients
6-8 x hot cross buns
180g double cream
75g milk
½ tsp vanilla extract
45g whole egg (1 medium egg = 50g)
25g egg yolk (= 1 egg yolk)
20g caster sugar
½ tsp mixed spice
2 tbsp butter – plus extra for greasing
2 tbsp demerara sugar

METHOD

Preheat your oven to 170°C (150°C fan)/325°F/Gas Mark 3. Grease a 2 pound tin with a little butter.

Slice the hot cross buns in half and spread butter on each half. Toast each half until it is light golden. Arrange them in the greased baking dish, slightly overlapping.

In a saucepan prepare the custard. Over low heat, warm the double cream, milk, and vanilla extract until just steaming (do not boil).

In a bowl, whisk the egg, egg yolk, caster sugar, and mixed spice together. Slowly pour the warm cream mixture into the eggs, whisking continuously to prevent curdling.

Pour the custard mixture evenly over the hot cross buns, pressing them down gently to soak. If you have time, let it sit for 10 minutes so the buns absorb the custard.

Sprinkle demerara sugar over the top for a crisp, caramelized finish.

Place the dish in the preheated oven and bake for 25-30 minutes, or until the custard is set and the top is golden brown.

Let the pudding rest for 5 minutes before serving. Enjoy warm with cream, ice cream, or custard!

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