Hot cross pudding

This couldn’t be simpler to make or more delicious to eat.

SERVES 8 PREP 10min COOK about 50min

• Butter, to grease

• 12 hot cross buns

• 1tsp ground cinnamon

• 50g (2oz) sultanas

• 500ml (17fl oz) whole milk

• 250ml (9fl oz) double cream

• 3 medium eggs

• 3 medium egg yolks

• 125g (4oz) caster sugar

• 2tsp vanilla extract

• Icing sugar, to dust

1 Preheat oven to 170°C (150°C fan) mark 3. Grease a rough 20.5 x 30.5 x 7.5cm (8 x 12 x 3in) ovenproof serving dish with butter. Next, halve the hot cross buns horizontally and arrange the bottoms so they cover the base – overlapping the bases and cutting into smaller pieces if needed.

2 Scatter over the cinnamon and sultanas, then arrange tops of the buns over the bases, overlapping to make an attractive layer.

3 In a large bowl, whisk together the milk, cream, whole eggs and yolks, sugar and vanilla until combined, then pour over the buns, pressing down on them lightly so they soak up some of the liquid.

4 Bake for 45-50min, or until the custard is set throughout (insert a knife to check). Dust with a little icing sugar and serve immediately.

GET AHEAD Prepare to end of step 2 up to an hour ahead. Loosely cover with foil and leave at room temperature. Uncover and complete recipe to serve.

PER SERVING: CALS 568; FAT 29G; SAT FAT 15G; CARBS 65G

‘Serve this crowd-pleasing pud with a scoop or two of vanilla ice cream’