This pudding is not only delicious but makes use of the left overs from your Easter baking projects. Got leftover hot cross buns? Didn’t eat them quick enough and now they're a little stale? This is the recipe for you.
2 hot cross buns
125g double cream
2 whole eggs
2 egg yolks
35g caster sugar
Bring the milk to the boil and add the cream.
In a separate bowl whisk together the eggs, egg yolks and sugar.
Pour the milk and cream slowly over the egg mixture whisking constantly.
Strain the mixture and place in a jug ready for pouring (at this point you could add additional flavourings orange zest, cinnamon, orange past, chocolate).
Cut the hot cross buns in half and butter each piece.
Once buttered cut the hot cross buns again into triangles.
Arrange the hot cross buns in a small dish or tin.
Pour the custard mixture over the top of the buns ensuring you get a good coverage over the whole dish.
Bake at 180c for 15 mins depending on size.
To make the pudding more luxurious you can add chocolate chips between the layers of the dessert for a nice chocolate fix.