Happy Easter 🐣 Hot cross buns pudding with Cardamom custard 🥰

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Happy Easter 🐣 Hot cross buns pudding with Cardamom custard 🥰

If you have any leftover hot cross buns - try this recipe - it’s easy and pure delicious comfort in a bowl!

You can use any hot cross buns, jam or fruit you fancy.

I made my Cardamom custard and it’s wonderful with the sticky jammy warm buns.

Here’s the recipe .. enjoy 💕💕

For the cardamom custard;
500ml almond milk
2 tablespoons maple syrup
2 tsp ground Cardamom
1 tsp vanilla extract
2 tbsp cornflour, dissolved in 6 tablespoons water

8 hot cross buns, suitable for vegans, sliced in half
8 tbsp raspberry/cherry jam
200g blueberries/raspberries

Firstly, make the custard by adding the almond milk, maple syrup, ground Cardamon and vanilla extract into a small saucepan.
Heat to a medium -high heat, bring to a boil, then reduce the heat to medium.
Add in the cornflour-water paste, stirring continuously until thickened.
Preheat your oven to 180c
Halve the hot cross buns and spoon jam onto each bottom half. Then lay the 8 bottom halves in a baking dish.
Replace the top back on the buns.
Pour the custard over the hot cross buns making sure all the buns are covered.
Sprinkle on the berries and then pop in the oven
Bake for 20 minutes until the tops of the buns are golden and everything is bubbling.

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