In this yummy Easter pudding, hot cross buns are baked in a dish with a creamy, rich custard to create a lovely spiced pudding. If you want to, spike the custard with nutmeg or cinnamon.
- 4 large hot cross buns
- 250ml double cream
- 250ml full fat milk
- 2 eggs + 1 yolk
- 1 tbsp. brown sugar
- 1 tbsp. butter
Preheat the oven to 160C. Grease an oven dish.
Cut the hot cross buns in half and spread each cut side with butter. Put them in the dish, with the hot cross bun side of the bun facing up.
In a pan, heat the cream and milk until nearly boiling, then remove from the heat.
Whisk the eggs and the egg yolk, then gradually whisk the cream and milk into the eggs. Gradually pour over the hot cross buns, then sprinkle the brown sugar over the top.
Cook for 30 minutes or until just set and puffed up.