Ingredients:

  • 6 Hot Cross Buns (approx. 500g/1.1 lbs), preferably day-old, sliced into 1-inch thick rounds
  • 50g/ ¼ cup unsalted butter, softened, plus extra for greasing
  • 50g/ ¼ cup raisins
  • 50g/ ¼ cup mixed peel, finely chopped (candied orange and lemon peel)
  • Zest of 1 orange
  • Zest of 1 lemon
  • 500ml/2 cups whole milk
  • 250ml/1 cup heavy cream (double cream)
  • 100g/ ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of ground nutmeg
  • 4 large eggs
  • 2 large egg yolks
  • 2 tablespoons apricot jam, warmed and strained
  • 1 tablespoon water

Instructions:

  1. Preheat oven to 325°F (160°C/Gas Mark 3). Grease baking dish generously with butter.
  2. Butter each slice of hot cross bun and arrange half of them in a single layer in the prepared baking dish, slightly overlapping. Sprinkle with half the raisins, mixed peel, orange zest, and lemon zest. Arrange the remaining buns on top in a second layer, and sprinkle with the remaining dried fruit and citrus zest.
  3. In a saucepan, combine milk, cream, sugar, vanilla extract, and nutmeg. Heat gently over medium heat until just simmering. Do not boil!
  4. In a separate bowl, whisk together eggs and egg yolks. Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
  5. Pour the tempered egg mixture into the remaining milk mixture, whisking gently to combine. Pour the custard evenly over the hot cross bun layers. Gently press down on the buns to ensure they are submerged in the custard. Let soak for at least 30 minutes (or up to 2 hours in the refrigerator).
  6. Bake in the preheated oven for 45-55 minutes, or until the custard is set but still slightly wobbly in the centre and the top is golden brown. (If the top browns too quickly, tent it with foil).
  7. Let the pudding cool slightly on a wire rack. If using, brush the warmed and strained apricot jam glaze over the top.
  8. Serve warm or at room temperature.