Have any left over hot cross buns? Whip up this tasty pudding for a spin on an Easter classic.
6 Hot Cross Buns
600ml Double Cream
4 large Egg Yolks
100g Caster Sugar
30g Flaked Almonds
40g Unsalted Butter
1 tsp Vanilla Essence
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Cut the hot cross buns in half and spread them with the butter, then close them up again.
Put into an oblong baking dish approximately 40 x 20cm.
Whisk the egg yolks and caster sugar together until the mixture turns pale and thickens.
Put the cream into a small saucepan and gently bring to the boil, stirring as you do.
Make sure that the cream doesn’t burn on the bottom of the pan.
Pour the boiling cream over the egg yolk mixture and whisk well.
Add the Amaretto and the vanilla essence and whisk some more.
Sprinkle the sultanas and the almonds over and around the hot cross buns.
Pour over the custard mixture.
Bake in the oven for 25-30 minutes until golden and just set.