Whether you buy them or make your own at Easter time it’s hard not to be buried in an avalanche of hot cross buns. You may enjoy a new way to use them other than just being a toasted vehicle for a truckload of butter (yum). A wonderful way to use up slightly stale buns and provide a simple, delicious pudding to a hungry crowd. Choose the buns you like; with or without fruit or peel – or with added chocolate for you naughty ones.
Prep time – 7 minutes
Cooking time – 30 minutes
6-9 hot cross buns
75g butter, softened
2 cups milk
1 cup cream
2 free-range eggs
3 tbsp custard powder dissolved in a 3 tbsp water or milk
¼ cup brown sugar
2 tsp vanilla essence
½ tsp cinnamon
½ tsp salt
¾ cup dark chopped chocolate (optional)
Preheat the oven to 180c regular bake and grease a medium sized baking dish.
Slice the hot cross buns in half and generously butter each side – use all the butter up. Tear or break the halves up into another 2 or 3 pieces, and arrange in the baking dish. Scatter with the chocolate, if using.
Add the milk, cream, eggs, sugar, custard powder mixture, vanilla, cinnamon and salt to a medium saucepan. Whisk to combine to a smooth mixture (you don’t need it to get foamy).
Set over a medium heat on the stovetop, and stir constantly until it only just starts to thicken – you don’t want it to turn into a thick custard yet, it just needs to come together enough so it doesn’t separate out in the baking dish. Pour all over the hot cross bun pieces.
Bake in the oven for 30 minutes until the tops are crunchy and the middle is soft and custardy.
Serve with ice cream and liquid or whipped cream.