Serves 6–9 portions

Ingredients

1. 6 chocolate hot cross buns (see note)
2. 1 tsp unsalted butter, softened or melted
3. 300ml thickened cream
4. 150ml milk
5. 3 small eggs
6. 1 tsp vanilla essence
7. ½ tsp cinnamon powder
8. Icing sugar and raspberries, to serve (optional)

Method

1. Cut the hot cross buns into quarters and place in a bowl.
2. Microwave for 30 seconds to soften.
3. Brush the melted butter over a square baking tray.
4. Place the hot cross buns into the prepared tray.
5. In a separate bowl, beat together the thickened cream, milk, eggs, vanilla, and cinnamon until well combined.
6. Pour the cream mixture over the hot cross buns and allow to soak for 30 minutes or longer.
7. Preheat oven to 180°C.
8. After soaking, place the tray in the oven and bake for 30 minutes, or until the custard is set.
9. Remove from the oven and allow to cool slightly before lightly dusting with icing sugar and topping with raspberries.

Note: Tatiana used This Is Us Sourdough Triple Choc Hot Cross Buns, available at Harris Farm, for this recipe — and they were delicious! 😊