Hot Cross Buns

Hot Cross Bun Baked Pudding

Ingredients

• 6x Hot Cross Buns
• 4x Eggs – yolks only
• 75g Caster Sugar
• 600ml Thickened Cream
• 1 teaspoon vanilla essence
• Pinch Salt
• 30g Sultanas
• 50g Flaked Almonds
• 50g unsalted butter, melted

Method 

1. Pre-heat oven to 180°
2. Cut hot cross buns in half, brush each side with butter then close them up again.
3. Put into rectangular baking dish approx. 40cm x 20cm.
4. Whisk the egg yolks and sugar together until the mixture turns pale and thickens.
5. Put the cream into a small pot on a low flame and gently bring to boil, stirring as you do.
6. Once boiling, pour a small amount of the boiling cream over the egg yolk mixture and whisk well. Repeat with another small amount, whisk well. Add the remaining cream and whisk again. 
7. Add the vanilla essence and salt, whisk further.
8. Pour the custard mixture over the buns and let stand for 6 minutes to absorb the liquid.
9. Sprinkle sultanas and almonds over the hot cross buns.
10. Cover loosely with foil and bake for 15 minutes.
11. Remove foil and bake for an additional 10 minutes or until golden and just set.

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