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

AGA Roast Potatoes

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

AGA Penang-Style Curried Vegetables

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

AGA Vegetable Strudel

This roll of filo pastry is packed with colourful vegetables; spinach, butternut squash and red peppers which contrast with crumbled white feta cheese.

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.

Simnel Cake

Traditionally a cake made by girls in service for their Mothers on Mothering Sunday, not only as a gift but as an indication of their baking skills. Nowadays it is eaten as an Easter cake.