Bun and butter pudding

Heat oven to 180°C. Grease or spray a baking dish.

Cut the hot cross buns in half and butter each half generously, then cut each half diagonally across so you get triangles.

Layer the buns in the dish, sprinkle with the allspice, raisins, sultanas, nuts and ginger.

Beat the eggs and 1 tsp sugar in a medium-sized bowl until pale and fluffy.

Heat the milk and cream in a thick-bottomed pan to almost boiling.

Pour the scalded milk into the egg mix and beat to combine.

Pour the custard mixture over the buns and sprinkle with remaining sugar.

Bake uncovered for about 45 minutes.

Serve warm with ice cream or cream.

Reprinted with permission of Sous Chef. To visit Sous Chef’s blog, click here.