Peel apples and place in a bowl of water, with slices of lemon in
Cut hot cross buns in halfTo make the syrup:
2 cups sugar
2 cups water
Half a tsp cinnamon
Bring to a boil, soak and place apples into syrup.
Cook until al Dante stage.
Remove and let cool (don’t over cook your apples as they will bake further in the oven)
Butter the hot cross buns generously, then put a layer in a baking dish.
Place a layer of the apples on top, sprinkle raisins over. Place the remaining hot cross buns on top. Let stand for about 15 – 20 minutes.
Mix milk & cream & eggs together, mix well until light.
Pour half the mixture over the hot cross buns, as well as some of the syrup from the apples and place into a preheated oven at 160 C for about 30 minutes.
Remove the hot cross buns, and gently cut into the buns, pouring the remaining milk mixture over the hot cross buns so that it soaks in and another generous drizzle of the syrup. Place in the oven for a further 25 minutes.
Enjoy while piping hot, with a good dollop of custard on top.
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