Easter Surprise Pudding

(Recipe name suggested by Michele Evans)

INGREDIENTS:

Zest of 1 orange

6 pcs hot cross buns, sliced in half

30g soft butter - add extra for baking dish

350ml whole milk

100 ml double cream

1 tsp vanilla extract

100g caster sugar

2 eggs, beaten

Optional: extra double cream or custard

EQUIPMENT:

1 baking dish

1 mixing bowl

wire whisk

aluminum foil

pot and spatula

A spare bigger pan (for water bath or bain marie)

PROCEDURE:

1. Preheat oven to 160C

2. Butter hot cross bun slices and arrange in a buttered baking dish. Set aside.

3. Place milk, double cream, and vanilla in a pot over medium heat. Bring to a simmer and add sugar and orange zest.

4. Remove milk mixture from heat and set aside.

5. Beat eggs in a separate mixing bowl. Temper hot milk mixture and mix further.

6. Pour this mixture on top of the hot cross buns and soak for about 45 minutes. Cover with foil.

7. Place baking dish in a bain marie or water bath and bake for 25 minutes.

8. Remove cover foil and bake for further 20 to 25 minutes.

9. Serve hot and pour custard or double cream (optional).

Serves 6