Ingredients
Serves 4-6115g sugar
3 eggs
185ml milk
500ml cream
Zest of 1 lemon or orange
½ vanilla bean, split lengthwise and seeds scraped out
6 Phillippa’s Hot Cross Buns
50g currants
6 individual ramekins about 100-150ml each
Method
Preheat the oven to 120°C.
In a mixing bowl, blend the sugar, eggs, milk, cream, zest, vanilla bean and seeds to make custard mixture. Strain through a sieve into a large jug.
Slice the buns crosswise into three rounds. Cut the bottom third into quarters, set aside the middle slice for toast and use the tops of the buns to make lids for the puddings.
Butter the ramekins and put three or four pieces of bun into the bottom of each.
Divide the currants between the ramekins. Pour in custard mixture, leaving about 1cm from the top.
Push the lids down so that they are covered by the custard and leave for at least half an hour (preferably longer) to soak it up. Top up with a little more custard if required.
Place ramekins in a large baking dish half-filled with hot water and bake 60-75 minutes until set. Serve immediately.
Makes 6 puddings.