The Crooked Well's Easter Pudding
Hot cross bun bread and butter pudding
Makes enough for four to six people.
Layer the sliced buns in your earthenware dish sprinkling sultanas between the layers.
Bring milk, cream, ½ sugar and vanilla to boil, then take off the stove.
Whisk egg yolks and remaining sugar in a bowl till it reaches a sabayon consistency. Pour milk mix over eggs and sugar and whisk.
Pour mix onto the hot cross buns and leave to soak for 30 minutes.
Cover with tin foil and bake in pre-heated oven for 30 minutes at 180°c, remove from oven and leave for 20 minutes before serving.