INGREDIENTS
- Clover Farmstyle Salted Butter to spread on buns and to grease the baking dish
- 4 teaspoons ground cinnamon
- 1 tablespoon castor sugar
- 6 hot cross buns, sliced in half
- 500 ml (2 cups) Clover Classic Custard
- 2 large egg yolks
- fresh raspberries, to serve
Method
- Preheat oven to 180 ̊C.
- Grease a baking dish with butter.
- Combine half the ground cinnamon and all of the castor sugar; sprinkle half over the greased oven dish. Keep the remaining half aside.
- Spread butter over both sides of the hot cross bun slices and arrange the bun slices in the baking dish.
- To make the custard mixture, combine the custard with the 2 egg yolks and whisk to combine. Slowly pour the mixture over the hot cross buns.
- Sprinkle over the remaining cinnamon sugar.
- Bake in the oven for 45 min until the pudding wobbles in the middle when you gently shake the dish – the buns should be golden brown on top.
- Serve hot with fresh raspberries.
TIP:
- Make it extra spicy by adding mixed spice to the cinnamon sugar and sprinkling over some extra raisins just before baking.
