We splashed out and bought Ndali Fairtrade Vanilla Extract from Waitrose. It does seem pricey at £5.99 for 100ml but it really gives the custard an amazing flavour. A couple of tasters were convinced this pud was laced with alcohol (which it isn’t) – and a little goes a long way! Regular vanilla extract is fine too.
COOK 45 MINS
50g butter, room temperature
6 hot cross buns, split, chopped
125g white chocolate, chopped
Finely grated zest 1 orange
½ tsp ground mixed spice
568ml carton double cream
2tsp vanilla extract
4 large eggs
175g golden caster sugar
Extra sugar for dusting
1 Butter the hot cross buns and put the bases into a deep 2 litre ovenproof dish. Sprinkle over half of the chocolate, orange zest and mixed spice.
2 Top with the bun tops, cut side down. Scatter over the rest of the chocolate, orange zest and mixed spice.
3 Pour the cream, vanilla, eggs and sugar in a jug and mix together with a fork.
4 Pour over the creamy egg mixture – pressing the buns into the cream. Leave for 15 mins to soak, whilst the oven heats up to 180C, gas 4.
5 Put the dish into a roasting tin and pour around boiling water to come half way up the sides of the dish. Bake for 20 mins, cover with foil and bake for 25 more minutes until the custard is set around the edges. Stand for 10 mins to stand before serving to firm up a little. (It also tastes great cold!)