Slice the hot cross buns open and butter the top and bottom halves of the buns.
6 Hot Cross Buns, 40 grams butter
In a large mixing bowl or jug whisk together the milk, cream, eggs, vanilla and sugar until the sugar is dissolved to make the custard that the buns will bake in.
300 mL cream, 300 mL milk, 3 eggs, 1 teaspoon vanilla extract, zest of an orange, 60 grams light brown sugar
Stir through the zest of an orange and set aside.
zest of an orange
Place the buns into the desired baking dish and slowly fill the dish with the milk mixure. Allow the buns to absorb the liquids for 45 minutes.
Preheat the oven to 180°C/350°F. Place the pudding dish inside a large roaster and fill it halfway with water. Cover the pudding with tin foil or aluminum foil and bake for 20 minutes. Remove the foil and bake for 25-30 minutes or until the top is golden brown and the center slightly jiggly.
Place the pudding dish inside a large roaster and fill it halfway with water. Cover the pudding with tin foil or aluminum foil and bake for 20 minutes. Remove the foil and bake for 25-30 minutes or until the top is golden brown and the center slightly jiggly.
Remove the pudding dish from the roaster and allow to cool for 15 minutes before serving with pouring cream, ice-cream, custard and fresh berries.
ice-cream, cream or custard, fresh berries