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
- 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.
- 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.
- 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.
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