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