INGREDIENTS
- 6 large hot cross buns (or 9 medium)
- 6 Tbsp Nutella (or butter and jam)
- 500 ml fresh cream
- 250 ml milk
- 90 ml (6 Tbsp) caster sugar
- 6 extra large eggs
- 5 ml (1 tsp) ground “mixed spice” or cinnamon
- 5 ml (1 tsp) vanilla extract
- 1 cup of raspberries, to serve
- 250 ml cream, whipped, to serve (or a few scoops of vanilla ice cream)
METHOD
Spray a medium-large rectangular deep baking dish with non-stick baking spray (it should be large enough to fit your buns snugly). Cut each bun horizontally into halves, then arrange the bottom halves in the dish. Spread the top halves (cut sides) with Nutella (or butter/jam) and set aside. In a large jug, whisk the cream, milk, sugar, eggs, spice and vanilla until well mixed. Pour half of the mixture all over the buns in the baking dish, then top with the prepared top halves. Now pour the remaining half of the custard over the buns and leave to soak for 30-60 minutes, allowing the custard mixture to soften the buns. Preheat the oven to 160° C, then bake for 35-45 minutes or until golden brown on the edges and still a little wobbly in the middle. Remove from the oven, leave to rest for 10-15 minutes. Serve warm with cream or ice cream and fresh raspberries.
(Serves 6)
Roodeberg wines are available at leading stores countrywide. For online sales visit https://www.kwvemporium.co.za/.
ALSO SEE PISTACHIO SIMNEL CAKE RECIPE
[Recipe supplied via: GC Communications]
