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.
Other Recipe Suggestions
AGA Cranberry and Pistachio Shortbread
This recipe is very festive with its red and green ingredients and makes for a delightful gift popped into a food safe cellophane bag, tied with a red ribbon.
AGA Roast Potatoes
Roast potatoes in the AGA are perfect every time – with crispy skins whilst remaining beautifully fluffy inside.
AGA Red Onion Baubles
Individual onions stuffed with sage-spiced sausage meat, bejeweled with sweetcorn and cranberries, make the perfect accompaniment to your Christmas centerpiece or a delightful light lunch on their own. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
AGA Roast Parsnips with Miso, Maple Syrup and Toasted Sesame Dressing
White miso paste gives these parsnips a delicious savoury flavour. Roast underneath a tray of roast potatoes so that they cook a little more gently or reduce the cooking time by 10 mins. With thanks to Naomi Hansell for this recipe.
