Mike van de Elzen: Hot cross bread, butter and custard pudding

Hot cross bread, butter & custard pudding 6 hot cross buns 4 eggs 500 ml cream 1/2 cup soft brown sugar 1 tsp vanilla paste 1 tbsp butter 1 tbsp icing sugar Vanilla custard 500 ml cream 500 ml milk 1 vanilla pod 200 gm sugar 5 egg yolks 80 gm cornflour Start by preheating your oven to 160*c Make up the custard by heating the cream and milk along with the vanilla bean which has been cut in half adding in the seeds and the pod. Place the egg yolks and sugar into a S/S bowl and carefully whisk in the hot cream, removing the vanilla pod at the end. Place the custard mix into a clean pot, adding in the cornflour. Continue to whisk and cook out the custard over a medium heat until thick and velvety. Take a 25cm casserole dish and lightly butter the inside. Cut the tops off the hot cross buns and butter them with the remaining butter and set aside. Cube the bottoms of the hot cross buns. Combine the cream, whole eggs, brown sugar and vanilla paste. Add in the cubed hot cross buns. Then pour into the roasting tray, Spoon over the custard (reserving some if you wish) then top with bun tops. Brush the tops with water and dust over the icing sugar. Bake for 40-45 minutes and allow to sit before eating. LISTEN ABOVESee omnystudio.com/listener for privacy information.