Instructions

Take your hot cross buns, cut them in half and butter generously. Put three of the ‘tops’ to one side and then rip up the rest of the hot cross buns into little chunks.

Butter an oven-proof dish and put all the the chunks of bun into the dish, they should be quite tightly packed and a few chunks deep.

Get a jug and into it you put the milk, cream, vanilla and caster sugar; whisk this all together, then crack in the eggs, tip in the cinnamon and whisk until you have a smooth sauce.

Pour the sauce liberally over the hot cross bun pieces - don’t worry if they look like they’re starting to float a little. Add the ‘tops’ on to the dish and push them down a little so they start to soak up some of the sauce on the top. Pour some more of the sauce over the top.

You might not use all the sauce.

Cover and let it sit for 30 minutes so the sauce can soak in.

Preheat the oven to 170ºC. Put the dish into the centre of the oven and bake for 30 to 40 minutes, until the sauce is set and the top is golden.