Buttery hot cross buns soaked in vanilla custard, baked until bronzed and caramelised at the edges, with pockets of melted chocolate and cherry jam throughout.
Step 1: Preheat & prep the pan
Preheat oven to **180°C/350°F (160°C fan)**. Grease a **24cm (9.5")** non-stick ovenproof frying pan (or similar baking dish) with butter. Sprinkle **1 tbsp of the sugar** into the pan and shake to coat the base and sides; tip out any excess back into your sugar bowl. (This “sugared pan” is what gives you that caramelised outer crust.)
Step 2: Make the custard
In a large bowl, whisk **eggs, milk, cream, vanilla**, and **2 tbsp sugar** until smooth and unified (no streaks of egg).
Step 3: Slice and butter the buns
Slice each hot cross bun into **3 rounds** (top, middle, base). Butter **one cut side** of each slice.
Step 4: Soak and build the first layer
Take the **bases and middle slices** and quickly dip them into the custard (a couple of seconds per side—enough to coat but not collapse). Arrange them snugly in the pan, including up the sides if you like a “pudding cake” shape. Tear pieces to patch gaps so it’s fairly tight.
Step 5: Add chocolate + jam
Scatter over about **two-thirds of the chocolate**. Dot over **half the jam** in small spoonfuls so you get pockets rather than one big jam layer.
Step 6: Top layer & finish
Dip the **bun tops** in custard and lay them over the pudding. Press down gently so they nestle in. Pour over **all remaining custard**. Finish with the **remaining chocolate** and **remaining jam** dotted over the top.
Step 7: Soak briefly, then sugar
Let stand **5 minutes** so the buns drink in the custard (longer is even better if you have time). Sprinkle over the **remaining sugar**.
Step 8: Bake
Bake for **25–30 minutes**, until **puffed and set** (the centre should no longer look liquid; a knife inserted should come out with moist crumbs, not raw custard). If the top is browning too fast at 20 minutes, loosely cover with foil.
Step 9: Rest & serve
Rest **10 minutes** (this helps it finish setting and makes serving easier). Serve warm with extra cream, custard, or ice cream if you have it—also excellent cold the next day.
| Calories | 520 kcal |
| Protein | 12g |
| Carbs | 58g |
| Fat | 27g |