For a decadent pud in a hurry, I can think of no better way to use up the last pack of hot cross buns…
You will need:
5-6 sliced and buttered with real butter hot X buns
300ml pot double cream
2 tbsp golden caster sugar
1 tsp vanilla bean paste
zest of 1 unwaxed lemon
Preheat your oven to 170C/150C fan/ gas mark 3 and butter an ovenproof dish. Arrange your sliced and buttered hot X buns in the dish with crosses on top.
In a jug or mixing bowl whisk the cream, milk, 1 tbsp sugar, eggs, vanilla, lemon and whisky and pour over the buns, pressing down and leaving for 20 mins.
Sprinkle the remaining sugar over the top of the pudding and bake until golden and crisp on top and set underneath. Leave to stand for 5 minutes then serve with a little more cream and ice-cream.
You could change the citrus to orange and the liqueur to bourbon, or dried apple and brandy and you could add marmalade to the buns for a more intense flavour. If you are partial to a chocolate hot X bun you can make in the same way with the addition of orange zest and liqueur.