Lemon and cardamom bun bake recipe

Rachel Walker

These warm buns are perfect for an evening spent with loved ones over the Easter weekend

Hot cross buns are a 12th-century treat which have stood the test of time. Like many medieval recipes they are packed with dried fruit—and spices are a natural pairing. Spike the custard with cardamom to harness Middle Eastern flavours and enjoy this decadent twist on bread and butter pudding.


Ingredients, serves 6

• 3tbsp sugar
• 3 cardamom pods
• 150ml double cream
• 150ml milk
• 1 egg and 1 egg yolk
• 6 hot cross buns
• 120g lemon curd


Method

1. Preheat the oven to 150°C.

2. Use the tip of a knife to carefully cut open the cardamom pods and flick out the black seeds. Grind them with the sugar in a pestle and mortar, into a fine, fragrant powder. Then, mix the cardamom-scented sugar with the double cream, milk egg and the egg yolk.

3. Cut the hot cross buns in half, spread both sides generously with lemon curd and then sandwich them back together. Fit the buns snugly in a buttered baking dish and then pour over the egg-milk custard. Bake for 35 minutes until the custard is set and serve with a scoop of ice cream or double cream.