Ingredients
6 hot cross buns, split
1/3 cup caramel spread
125g punnet fresh raspberries
Vanilla ice-cream and extra fresh raspberries, to serve
CUSTARD
6 eggs, at room temperature
¼ cup caster sugar
1/3 cup caramel spread
2 cups milk
300ml carton pure cream
2 teaspoons vanilla bean paste
Method
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Grease a 26cm round x 5.5cm deep, ovenproof dish (10-cup capacity).
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Spread the cut-sides of buns with caramel. Arrange bun halves so they fit into prepared dish, finishing with a bun top in the centre. Scatter over raspberries.
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To make custard, whisk eggs, sugar and caramel in a large jug. Add milk, cream and vanilla. Whisk to combine.
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Pour custard over buns in dish. Lightly cover with greased foil. Stand for 1 hour to soak.
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Cook, lightly covered with the foil, in a moderately slow oven (160C) for 30 minutes. Remove foil. Cook for a further 40 minutes or until custard is set in the centre. (Check by lifting the centre bun top.) Remove. Stand for 15 minutes.
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Serve warm pudding with ice-cream and extra raspberries.
