Hot Cross Bun Pudding with Custard and Strawberries

INGREDIENTS: 

• 6 hot cross buns 

• 6 egg yolks  

• 2 eggs  

• 150g sugar  

• 300ml milk  

• 300ml double cream  

• 1 vanilla pod  

• 1 punnet strawberries  

• 1 jar strawberry jam  

• Icing sugar for dusting  

METHOD  

1. Preheat your oven to 160°C

2. Pour the milk, cream and half a vanilla pod into a saucepan and bring to medium high heat until hot. Make sure it doesn’t boil. 

3. Meanwhile, mix the egg yolks, egg whites and sugar until well combined. Once the milk and cream are hot, slowly add to the egg mixture whisking at the same time until well combined, set aside.  

4. Cut the strawberries in half and set aside. 

5. Cut the hot cross buns in half, place the bottom halves on a dip baking dish, big enough to fit 6 hot cross buns. 

6. Add the custard mixture until it just covers the buns. 

7. Add some of the strawberry halves and the strawberry jam onto the top of each bun. 

8. Place the other half of the bun on top and fill up the baking dish with the rest of the custard. 

9. Place the baking dish on a larger baking tray, allowing enough space to fill with water about a 1/3 of the height of the baking dish. Cover the baking dish with foil and cook for ½ hr then sprinkle some more strawberries and jam and cook for another 20 minutes.  

10. Remove from the oven and let it rest for 20 minutes. 

11. Before serving, dust the pudding with icing sugar and the remainder of the strawberry halves and jam.