AuthorBen WatsonCategoryDessert, SweetUsing a good dollop of our lemon marmalade and lemon curd, this recipe will turn your excess of leftover hot cross buns into a delicious dessert this Easter.
Set your oven to 180c.
Using butter, grease a baking dish. Slice your day-old hot cross buns in half. Add the butter and lemon curd into a food processor and whizz until smooth, then smother the inside of your hot cross bun slices with it and a good dollop of our lemon marmalade. Then begin arranging your bun slices diagonally into your baking dish, overlapping as you go.
Then beat your eggs and sugar, whilst heating your milk with vanilla pod in a saucepan. Once simmering, take your vanilla pod out and whisk in your egg mixture, making a custard. Pour this over your buns and leave them to soak for 20 minutes.
Grab a handful of flaked almonds and cover the top of your dish, before placing it in the over to bake for 35-40 minutes. To keep the moisture in and the buns extremely moist, pop your baking dish into a larger oven dish filled halfway with water to create a steam.
Once the 40 minutes is up and the tops of your buns are beautifully brown and glazed, take the dish out and serve with either cream, custard or ice cream.
Ingredients
Directions
Set your oven to 180c.
Using butter, grease a baking dish. Slice your day-old hot cross buns in half. Add the butter and lemon curd into a food processor and whizz until smooth, then smother the inside of your hot cross bun slices with it and a good dollop of our lemon marmalade. Then begin arranging your bun slices diagonally into your baking dish, overlapping as you go.
Then beat your eggs and sugar, whilst heating your milk with vanilla pod in a saucepan. Once simmering, take your vanilla pod out and whisk in your egg mixture, making a custard. Pour this over your buns and leave them to soak for 20 minutes.
Grab a handful of flaked almonds and cover the top of your dish, before placing it in the over to bake for 35-40 minutes. To keep the moisture in and the buns extremely moist, pop your baking dish into a larger oven dish filled halfway with water to create a steam.
Once the 40 minutes is up and the tops of your buns are beautifully brown and glazed, take the dish out and serve with either cream, custard or ice cream.