Source: BBC Food
Prep + Cook Time: 30 mins to 1 hour
Serves 6 as a dessert
For the custard
- 6 free-range Egg Yolks
- 2 free-range Eggs
- 150g/5oz Caster Sugar
- 300ml/½ pint Whole Milk
- 300ml/½ pint Double Cream
- 1 Vanilla Pod, split, seeds scraped out
- 75g/2½oz Butter
- 8 ready-made Hot Cross Buns, halved
- 25g/1oz Sultanas
- 25g/1oz Raisins
- 25g/1oz Demerara Sugar
- For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl.
- Place the milk, cream and the vanilla pod and seeds into a pan over alow heat and slowly bring to a simmer. Remove from the heat and remove the vanilla pod.
- Pour the milk and cream onto the egg mixture and whisk well.
- Butter the hot cross buns then cut into quarters. Place a layer of the hot cross buns into a 22cm/9in x 10cm/4in, 5cm/2in deep ovenproof dish.
- Sprinkle with some sultanas and raisins and demerara sugar. Repeat the layers and finish with a final layer of buns. Pour the custard over the buns and leave to stand for 20 minutes.
- Preheat the oven to 180°C/355°F/Gas 4.
- Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil.
- Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes, or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top.
- Serve the pudding with cream or mascarpone.