Don’t throw out the excess hot cross buns and make this simple, old fashioned dessert. The spiced buns work well with the soft surrounding custard. Share at your Easter Sunday gathering.
Ingredients Checklist
4 hot cross buns, eat cut into 3 slices
40g butter, softened
1/4 cup currants
1/4 teaspoon ground nutmeg
1 1/2 cups milk
2 cups cream
1/3 cup caster sugar
1 teaspoon vanilla extract
4 eggs
Instructions
Preheat oven to 160°C. Grease shallow ovenproof dish.
To make the custard, in a large bowl, whisk together the milk, cream, sugar, vanilla extract and eggs.
Spread each slice of bun with butter, layer bun slices into the prepared dish, overlapping as you go. Sprinkle with currants. Pour custard over buns, allow the custard to be soaked up then top with remaining custard mix. Sprinkle with nutmeg.
Place in ovenproof dish in a large baking dish. Add enough boiling water to come halfway up sides of ovenproof dish.
Bake pudding for 50 mins or until custard is just set, can be a little wobbly.
Remove pudding from baking dish; stand for 5 minutes before serving.
Serve dusted with sifted icing sugar, if desired and pouring cream.
