Ingredients

• 8-10 left-over Hot Cross Buns
• 100g unsalted butter
• 80g sultanas soaked in Pedro Ximenez sherry for an extra special pudding
• 450g double cream
• 150ml milk
• 2 vanilla pods split, and seeds scraped, you can use vanilla extract if pods aren’t available
• 140g egg yolks (8 egg yolks)
• 175g caster sugar or alternative sugar
• 1 jar apricot jam for glazing

Tools

• Titanium Chef Patissier XL
• 1 30cm x 15cm glass dish or baking tray

Method

1. Make a custard by using the Kenwood Pâtissier XL. First, add the egg yolks, sugar and vanilla to the bowl and using the whisk attachment, whisk until light and fluffy. Change the attachment to the paddle, and then add the milk and cream to the bowl. Set the machine to cook mode at 80°C and mix on speed 1 for 15 minutes until the custard has thickened up and has hit a core temperature of 80°C. The custard is now ready and can be passed through a fine sieve and left to cool to 40°C, then it’s ready to use.
2. Cut the hot cross buns into 3 slices, and then using the soft butter, spread onto each slice like buttering bread for a sandwich. leave to the side, and keep the top of the buns separate as we'll use them to finish the top layer of the pudding.
3. Brush the Pyrex dish with butter to stop the buns from sticking to the dish, sprinkle the base with some sultanas and start to build the pudding.
4. Build a layer by assembling the buttered hot cross bun slices, so you have a completely flat layer with no gaps.
5. Lightly cover the first layer with custard and a sprinkle of sultanas repeat the process until you have 3 layers complete but don’t sprinkle sultanas on the top! The final layer will be the tops of the hot cross buns that were put to the side.
6. Pour over any remaining custard until it's level with the last layer, you can now set it aside to soak before cooking or cook straight away.
7. Top up with extra custard if the bread has soaked it up, or else it could be slightly dry once baked.
8. Preheat the oven to 115°C.
9. Place the dish into a larger tray, fill it with water so it's cooking in a bath of water, and bake for about 35/40 minutes until the custard has thickened and the pudding has a slight wobble.
10. Leave to cool slightly.
11. Add the apricot jam to a saucepan and bring to a boil whilst whisking, remove from the heat and, using a brush, glaze the top off the pudding with the jam.