SERVES 6-8 | 30 MINUTES PREP | 35-40 MINUTES COOKING
250ml full-fat milk
300ml double cream
1 tsp vanilla extract
a pinch of cinnamon
3 whole large eggs, plus 1 egg yolk
zest of 1 orange
3 tbsp golden caster sugar
4 hot crossed buns, buttered
a sprinkle of demerara sugar
Heat oven to 180°C. To make the custard, heat the milk, cream, cinnamon and orange zest together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture over the eggs, stirring constantly until smooth. Stir in the vanilla.
Butter one side of the hot cross buns. Lay them in an overproof dish, overlapping slightly. pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.