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