Hot Cross Bun, Rhubarb & Custard Pudding

A Recipe from Waitrose.

Ingredients

Serves 6

• 400g rhubarb, cut into 3 to 4cm lengths

• 150g golden granulated sugar

• Zest and juice of 1 large orange

• 1 vanilla pod, split lengthways, seeds scraped out

• 4 day-old hot cross buns, each sliced horizontally into 3

• 50g unsalted butter, softened

• 300ml single cream

• 200ml whole milk

• 3 medium eggs

Method

• Preheat the oven to 180°C, gas mark 4. Put the rhubarb into a baking dish with 80g of the sugar, the orange zest and juice, and the empty vanilla pod. Cover tightly with foil and bake for about 40 minutes, until the rhubarb is tender but still holding its shape. Set it aside to cool.

• Drain the rhubarb and keep the cooking syrup. Butter the slices of hot cross bun generously, using most of the butter, and use the remainder to grease a ceramic dish, roughly 20 x 15cm works best, such as Dunelm’s Edited Life stoneware, for both baking and serving.

• In a large bowl or jug, whisk together the remaining sugar, cream, milk, eggs and the reserved vanilla seeds until smooth.

• Arrange the buttered bun slices in the dish at an angle, layering with the rhubarb as you go. Pour the custard over slowly, allowing the bread to absorb it evenly, then sprinkle over the remaining sugar. Leave to stand for about 30 minutes if possible.

• Bake for 35 to 40 minutes, until the pudding is golden on top and just set in the centre. Leave to rest briefly before serving warm, spooning over the reserved rhubarb syrup.