Ingredients

Serves 4-6

  • 8 hot cross buns
  • 25-55g butter
  • 8 glacé cherries
  • 300ml double cream
  • 300ml milk
  • 55g (2 oz) caster sugar
  • 1 tsp vanilla extract
  • 3 large free-range eggs

Decoration:

Warm apricot conserve or marmalade

Method

  1. Cut the hot cross buns in half, horizontally and spread thickly with butter, then slice each vertically into three pieces. Arrange the slices overlapping in a buttered Ruskin for Spode AGA Roasting Dish. Sprinkle over the glacé cherries.
  2. Place the cream and milk into a saucepan with the sugar and heat until tepid, stir to dissolve the sugar, then cool. Whisk the vanilla extract and eggs together then whisk in the cooled cream, milk and sugar, pour over the hot cross buns. Allow to soak for at least 30 minutes.
  3. Cook in the baking oven for 35-40 minutes. If you have an AGA R5 Series 2-oven, cook on the grid shelf placed on the floor of the roasting oven for 10 minutes, then transfer to the simmering oven for about 50 minutes until just set in the middle. Conventional cooking: Bake at 180ºC (350ºF), fan oven at 160ºC, Gas Mark 4 for 35-40 minutes.

Tips

Brush over the warm conserve or marmalade. Delicious served hot or cold.

Other Recipe Suggestions

Easter Macaron Cake with Peanut Butter Frosting

A simple sponge made special with delicious peanut butter frosting and decorated with French-style macarons. Have a go at making some of your own or use ready-made. Many thanks to AGA Demonstrator Naomi Hansell for this fabulous recipe.

AGA Roast Potatoes

Roast potatoes in the AGA are perfect every time – with crispy skins whilst remaining beautifully fluffy inside.

Everhot Christmas Cake

Everhot Christmas Cake

AGA Penang-Style Curried Vegetables

A delicious way to repurpose leftover vegetables from Christmas Day festivities.

AGA Lemon and Mint Leg of Lamb with Tarragon and Marmalade Carrots

This simple recipe infuses the lamb with a lemon mint purée and is served with sweet, caramelised roasted fennel. The cooking juices combined with the bed of onions make a delicious sauce. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.