Ingredients

  • 970ml semi skimmed milk
  • 200ml double cream
  • 1 vanilla pod, split and seeds scraped out
  • 5 free range eggs
  • 100g caster sugar
  • 6 hot cross buns, quartered
  • 50g soft unsalted butter
  • 50g sultanas
  • 15g demerara sugar
  • 2 tbsp Bird's custard powder
  • 1 tbsp granulated sugar

Method

  1. 1

    Preheat the oven to 170°C fan.

  2. 2

    In a sauce pan gently heat 400ml milk, cream and the vanilla pod and seeds to a simmer. Remove from the heat and remove the vanilla pod.

  3. 3

    Whisk the egg and caster sugar together in a bowl and pour the hot milk and cream onto the egg mixture and whisk well.

  4. 4

    Spread the quartered hot cross buns with the butter. Place a layer of the hot cross buns into a suitable sized ovenproof dish. Sprinkle with some sultanas. Repeat the layers and finish with a final layer of bun tops.

  5. 5

    Pour the homemade custard mixture over the buns and let it soak in for 10 minutes. Gently press down the buns and sprinkle with the demerara sugar.

  6. 6

    Place into the oven and bake for 30 - 35 minutes, or until the custard has just set. 

  7. 7

    Make up the Bird’s custard following on pack instructions.

All information provided by Premier Foods.

Nutritional Details

Each serving provides
  • Energy 2922kj 698kcal 35%
  • Fat 35.0g 50%
  • Saturates 19.1g 96%
  • Sugars 52.3g 58%
  • Salt 0.81g 14%

% of the Reference Intakes

Typical values per 100g: Energy 976kj/233kcal

Each serving provides

77.6g carbohydrate 1.7g fibre 17.2g protein

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