A lot of the time my recipes are created by the scraps left in my pantry. Living rurally supermarket trips are kept to a minimum, which means using my noggin at coming up with something edible.
This recipe was created when i was craving something sweet for dessert (nightly occurrence) and I hate seeing things go to waste.
Not that hot cross buns go uneaten in our house very often.
This dessert is delcious, simple and quick. The hot cross buns with a little brown sugar sprinkled on top go crunchy while the custard and jam keeps the inside melt in your mouth, drizzled with extra cream this recipe is sure to become a family easter favourite.
You will need :
6-8 hot cross buns
3 free range eggs
1 1/2 cups milk
1/2 cup cream
1/4 cup brown sugar
1 tsp vanilla paste or extract
zest of half an orange
3-4 tablespoons of a good quality jam or preserve i have used Barkers rasberry as its a favourite in our house and always on hand.
Preheat oven to 180•c
Cut the hot cross buns into quarters and lightly butter one side and arrange in the bottom of your buttered baking dish.
Place large blobs of your jam in amongst the hot cross bun pieces.
Mix up your liquid ingredients, sugar and zest and pour half the mix over your hot cross buns, leave for a few minutes to absorb then add the remaining.
you can add more raisins/brown sugar/coconut on top for that little something extra.
Bake in preheated 180•c oven for 30 mins or until custard has set and hot cross buns have puffed up and golden.