- 300ml pot double cream
- 600ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g golden caster sugar
- 1½ tsp vanilla essence
The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…
- 8 hot cross buns
- 40g soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g marzipan, cubed
One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…
- 3 tbsp chunky marmalade
- icing sugar, for dusting
Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade on top.
Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.
Make aheadYou can make this pud a day ahead. Warm it gently in the just-turned-off oven covered with foil, while you eat your Sunday roast.