INGREDIENTS

Serves 6-8

• 600ml semi-skimmed milk
• 200ml double cream
• 400ml single cream
• 1 vanilla pod
• 4 medium eggs
• 170g caster sugar
• 6 hot cross buns, sliced in half and spread with a generous amount of butter
• 1 knob butter, spread on the hot cross buns
• 1 handful dried, chopped apricots (optional)
• Zest of 11 orange (optional)
• Icing sugar for dusting

METHOD

1. Preheat the oven to 170°C and get your ovenproof dish ready – big enough to fit 6 hot cross buns!
2. For the custard base, bring the milk and the cream just to the boil in a saucepan. 
3. Cut the vanilla pod in half, scrape out the seeds and add to the pan.
4. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.
5. Dip the buttered hot cross bun halves in the mixture, then place in an ovenproof dish – you can either keep them in halves or break them up.
6. Sprinkle over the apricots and the orange zest. 
7. Sieve the custard over, and leave it all to soak for at least 15 minutes.
8. Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes. 
9. When cooked it will have a slight crust on top but will still be slightly wobbly inside.
10. Dust with the icing sugar and serve.