Current-studded hot cross buns are perfect for this twist on a British classic. This dish makes the perfect Easter dessert, or a finishing touch to any spring meal. 

Ingredients:

  • 6 hot cross buns, halved
  • 20g butter, room temperature
  • 250ml milk
  • 150ml cream
  • 2 eggs
  • 2tbsp sugar

 

Method:

  1. Pre-heat the oven to 170°C
  2. Butter the hot cross buns, and then arrange them in a greased ovenproof dish, buttered side up
  3. Gently heat the milk and cream, and in a separate bowl, whisk together the eggs and sugar
  4. Pour the warm milk and cream over the eggs and sugar, whisking constantly, and then pour the custard mixture over the buns
  5. Cook for 30 minutes, or until the custard is set, and the top has turned golden
  6. Serve straight away, with cream or custard

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