6 hot cross buns
75 ml (75 g) softened butter
a tin of pears, cubed (reserve the syrup)
the finely grated zest of a lemon
250 ml single cream
150 ml milk
4 T (60 ml) caster sugar
200 ml reserved pear syrup (see below)
Heat the oven to 160ºC. Cut the rounded ends off the buns and cut into 7-mm-thick slices. Generously butter each slice on one side. Arrange the slices in a 24-cm pie dish or baking dish, in overlapping rings. Tuck the pear cubes in amongst the slices. Sprinkle the lemon zest all over the slices.
In a bowl, whisk together the eggs, cream, milk, caster sugar and 200 ml of the pear syrup. (If there isn't enough in the tin, make it up to 200 ml with some extra milk). Strain the custard through a sieve over the hot cross bun slices. Cover with clingfilm and allow to stand for half an hour.
Sprinkle a little brown sugar on top of the pudding. Place the pudding in a bain-marie (a roasting dish filled with water; it should come three-quarters of the way up the sides of the dish) and bake at 160ºC for 40 minutes, or until the pudding is set but still has a delicate wobble in the middle.
Serve hot with cream or vanilla ice cream.
Serves 6. Print Friendly