Hot Cross Bun Layer Cake
This centrepiece pudding is full of spice and ideal to prepare ahead.
Hands-on time 30min, plus overnight chilling. Serves 10-12
◆ Zest and juice of 1 orange
◆ 200g (7oz) caster sugar
◆ Zest of 1 lemon
◆ 4 medium egg yolks
◆ 50ml (2fl oz) cognac or sherry, optional
◆ 325ml (11fl oz) double cream
◆ 325g (11½oz) mascarpone cheese, at room temperature and mixed in tub to soften
◆ 100g (3½oz) raisins
◆ 100g (3½oz) mixed peel
◆ 100g (3½oz) chocolate chips
◆ 8 hot cross buns, about 600g (1lb 5oz)
◆ ½tbsp icing sugar
◆ ½tsp ground mixed spice
1 Measure the orange juice in a jug and make up to 100ml (3½fl oz) with water, if needed. Pour into a small pan with half the caster sugar and, over a low heat, dissolve the sugar. Turn up heat and simmer for 2min. Remove from heat, stir in the lemon and orange zest and set aside to cool.
2 To make the filling, put egg yolks, remaining caster sugar and cognac, if using, into a bowl sat over a saucepan of simmering water. With an electric hand whisk, whisk until thickened and leaves a ribbon trail, about 5min. Remove from the heat and whisk for a few more min to help it cool.
3 In a separate bowl, whisk cream until it just holds soft peaks. Whisk mascarpone into egg yolk mixture, then fold in the cream. Stir through 75g (3oz) each of the raisins, peel and chocolate chips.
4 Slice hot cross buns in half horizontally. Place the ring (without the base) of a 23cm (9in) springform cake tin on to a cake stand. Brush the inside with some of the orange sugar syrup. Squash about one third hot cross bun pieces on to the bottom of the cake tin so they cover the base (you may need to tear them), then brush with the syrup to dampen. Spoon over one-third of mascarpone mixture. Repeat layering twice more, finishing with the mascarpone mixture. Chill to set for at least 6hr, or, ideally, overnight in the fridge.
5 To serve, unclip cake tin ring and lift off. Sprinkle pudding with remaining mixed peel, raisins and chocolate chips. In a small bowl, mix together icing sugar and mixed spice, then sift over pudding.
PER SERVING (for 12)
602cals, 7g protein, 35g fat (20g saturates), 61g carbs (44g total sugars), 2g fibre
GET AHEAD Make up to the end of Step 4 up to two days ahead, keep chilled, then complete recipe to serve.