Ingredients:
600ml pure cream
1 1/2 cup (375ml) milk
8 eggs, lightly beaten
1 cup (220g) caster sugar
2 teaspoons vanilla extract
9 (720g) fruit hot cross buns
50 grams butter, softened
3 teaspoons cinnamon sugar
raspberries and extra cream, to serve
icing sugar, to dust
Note: swap out the traditional hot cross buns for chocolate and add some chocolate chips to the dish for an extra sweet treat.
Method:
1. In a large mixing bowl, lightly whisk the cream, milk, eggs, sugar and vanilla together until combined.
2. Cut the hot cross buns into 3 slices horizontally, making a bottom, middle and top.
3. Using a little of the softened butter, grease the base and sides of a 20cm x 30cm (10-cup capacity) ovenproof dish.
4. Combine the remaining butter with the cinnamon sugar in a small bowl. Spread butter mixture over the base and the middle slices of the hot cross buns (leaving tops un-buttered).
5. Arrange buttered bases over the base of the dish. Pour over a third of the egg mixture. Stand for 5 minutes. Repeat the process, standing between layers, finishing with the tops of the hot cross buns and the remaining egg mixture.
6. Preheat oven to 170°C/150°C fan. Bake the pudding for 50 minutes or until browned lightly, covering edges with foil during cooking if over-browning.
7. Stand pudding for 15 minutes before serving (see notes). Serve the pudding warm topped with raspberries and extra cream and dusted with icing sugar.
