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Curtis Stone’s hot cross bun and spiced custard slice

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  • Peanut free
  • Nut free
  • Sesame free
  • Soy free
  • Vegetarian

Recreate Curtis’ hot cross bun slice this Easter. It’s a fun and delicious way to use up any leftover hot cross buns. 

  • Serves9
  • Cook time10 minutes
  • Prep time20 minutes, (+ 20 mins standing & 4 hours chilling time)
Curtis Stone’s hot cross bun and spiced custard slice


  • 9 Coles Traditional Fruit Hot Cross Buns, split horizontally
  • 1¾ cups (435ml) full-cream milk
  • 3/4 cup (185ml) thickened cream
  • 3 tsp finely grated orange rind
  • 1 1/2 tsp vanilla bean paste or vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Pinch of ground cardamom
  • Pinch of ground allspice
  • 9 Coles Australian Free Range Egg yolks
  • 1/2 cup (110g) caster sugar
  • 1/3 cup (75g) cup cornflour
  • Pinch of salt
  • 120g unsalted butter, chopped, at room temperature
  • Icing sugar, to dust

Nutritional information

Per serve: Energy: 2289kJ/548 Cals (26%), Protein: 12g (24%), Fat: 29g (41%), Sat Fat: 15g (63%), Sodium: 194mg (10%), Carb: 60g (19%), Sugar: 32g (36%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line a 20cm (base measurement) square baking pan with plastic wrap, allowing 2 opposite sides to overhang. Arrange the bun bases, cut-side up, over the base of the prepared pan.

  2. Step 2

    In a medium saucepan over medium-high heat, bring the milk, cream, orange rind, vanilla, cinnamon, ginger, cardamon and allspice to a simmer. Cover and set aside for 20 mins to develop the flavours.

  3. Step 3

    In a large bowl, whisk the egg yolks, sugar, cornflour and salt until blended. Gradually whisk in the warm milk mixture. Transfer the mixture to the saucepan over medium-low heat. Using a wire whisk, stir the mixture over medium-low heat (slowly at first, then more vigorously as it thickens) for 5-10 mins or until thick. Remove from heat and whisk in the butter until smooth and combined.

  4. Step 4

    Strain the custard through a fine sieve into a bowl and discard the solids. Spoon custard over the bun bases and smooth the surface. Arrange the bun tops, cut-side down, over the custard. Cover and refrigerate for at least 4 hours or until the custard is chilled and set.

  5. Step 5

    Carefully transfer the slice to a cutting board and remove plastic wrap. Using a serrated knife, cut between the buns to separate, wiping the knife clean after each cut. Dust lightly with icing sugar to serve.

Recipe tip

Use the leftover egg whites from this recipe to make our Choc Mint Meringue Tart or Chocolate-Dusted Pavlova with Spiced Plums.