5 mins + 30 mins soaking
This recipe works best with stale hot cross buns, as they act like a sponge and soak up all the yummy custard.
butter for greasing
6 sad and stale hot cross buns
1 full jar of Scarlett & Mustard Rhubarb & Vanilla Curd
200ml double cream
½ tsp vanilla extract
3 tbsp sugar + an additional 1 tbsp for dusting
a pinch of two of ground ginger
Grease a baking dish that’s large enough to take the buns in a single layer, a snug fit is good.
Cut each bun in half horizontally and spread generously with the curd (we used up about half a jar at this stage). Snuggle them together in the dish.
Whisk up the eggs, cream, milk, remaining curd, vanilla and 3 tbsp of sugar, it may take a couple of minutes to work in the curd. Pour the mixture over the buns.
Leave the dish to stand on the counter for 30 mins or so, this lets the buns soak up all the yumminess.
Heat oven to 160°C.
Scatter the remaining sugar and a light sprinkle of ginger over the pudding.
Bake for 30-40 mins until the top is golden and the custard gives a little wobble when you nudge the dish.
Stand for 5 mins (if you can bear it), then serve.