If you’ve got a pack of hot cross buns sat in the back of the cupboard beginning to go stale, then this deliciously hearty recipe is just what you need. A simple twist on the traditional bread and butter pudding, using leftover hot cross buns, provides a seasonal burst of flavour.

Ingredients:

• Pack of 6 hot cross buns (don’t worry if they’re beginning to go stale)
• A generous spread of butter
• 300ml milk
• 300ml double cream
• 3 large eggs
• 3tsp caster sugar
• 1 tsp vanilla extract
• 3 tbsp raspberry jam (optional)

Method

1. Preheat your oven to 180°c.
2. Grease a tall-sided baking pan (this can be circular or rectangular, so long as it’s the right size to just squeeze in 6 hot cross buns).
3. In a large milk pan, add the milk and double cream, heating gently on the hob until warmed, but not yet boiling.
4. As the milk and cream mixture warms on the hob, add the eggs, golden caster sugar and vanilla extract to a separate large bowl and whisk until smooth.
5. Once heated, add the milk and cream to your whisked egg mixture, and continue to whisk gently until fully combined and smooth. Set to one side as you prepare your hot cross buns.
6. Slice your hot cross buns in half and butter each side generously. Placing these back together, add them to your greased baking pan. You may need to squish them together a little to fit the pan.
7. Little by little, pour your custard-like mixture over the buns, allowing it to soak in a little between each pour. Once you have added the last of the mixture, leave to stand for 10 to 15 minutes to fully soak into the hot cross buns.
8. Bake in the oven for 20-25 minutes, or until a deep golden colour on top.
9. Allow to cool slightly before serving. You may want to spoon on a few dollops of raspberry jam to add a sweet, fruity flavour. Enjoy!