Hot cross buns:
560g cake flour
65g caster sugar
15ml mixed spice
375ml tepid milk
1 sachet yeast
1 egg beaten for glazing
10ml caster sugar
70g cake flour
30ml caster sugar
For the pudding:
8 medium hot cross buns thickly sliced (either bought or made from the recipe above)
50ml butter or more as needed
8 egg yolks
175g caster sugar
1 vanilla pod scraped
25g dried cranberries
For the buns:
Melt the butter in tepid milk and add the yeast.
In a mixing bowl add the flour, sugar, spices, raisins. Slowing add the milk and knead until a soft dough. You can also use an electric mixer with the dough hook attached.
Allow the dough to double in size and then shape to your desired size. Then, allow the buns to double again.
For the cross, mix all of the ingredients together with a spoon and add to a piping bag. Pipe the cross on the rolls.
Bake @180 for about 15 minutes until golden, then brush the glaze over the buns.
Bring to the boil and brush over the buns.
For the pudding:
8 medium hot cross buns thickly sliced.
Spread the butter on the sliced buns
Whisk the eggs and sugar in a bowl
Combine the vanilla, milk and cream in a saucepan and bring to the boil, immediately remove and add half of the hot milk mixture to the eggs while whisking continuously to create a custard. Add the rest of the milk to the eggs and stir.
Arrange the buttered buns in a serving dish or in individual moulds. Sprinkle the sultanas and cranberries between the layers.
Pour over the custard and let it soak for at least 20 minutes.
Place the dish in a roasting tray and fill 3/4 with hot water. Bake @ 180 until the custard begins to set. This should take approximately 30 minutes.