Ingredients
- 300ml pot double cream
- 600ml milk
- 4 eggs
- 100g golden caster sugar
- 1 ½ tsp vanilla essence
- 8 hot cross buns
- 40g soft butter
- 100g marzipan, cubed
- 3 tbsp chunky marmalade
- icing sugar, for dusting
Method
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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.
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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.
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Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
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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.