Knob of butter
4 stale hot cross buns
200g lemon curd
2 large eggs
200ml double cream
½ tsp vanilla extract
4 tbsp caster sugar
Zest of ½ a lemon
Cream or vanilla ice cream, to serve
Butter a 1-litre baking dish that will fit the hot cross buns quite snugly.
Cut each bun into 3 slices, and sandwich back together with a generous spread of lemon curd. Arrange buns in the dish.
Whisk the eggs, cream, milk and remaining lemon curd together, then sieve into a jug with the vanilla extract and 3 tbsp of the caster sugar.
Pour the liquid over the buns, and stand at room temperature for 30 minutes for the custard to soak in.
Scatter the remaining caster sugar and lemon zest over the pudding. Bake in a preheated oven at 160°C for 30-40 minutes until the top is golden and the custard gently set.
Stand for 5 minutes, then serve with cream or vanilla ice cream.