Slice the hot cross buns into four or five slices and butter on one side. I thought I’d be lucky to get three slices but four or five can be easily accomplished with a little perseverance. If you want you can put marmalade on the buttered side too for an extra citrusy zing. Put the buttered slices into an oven proof dish.
If the pudding is looking a bit parched and there’s not a drop of custard visible, pour over a little extra warmed milk. This will depend on the size of the hot cross buns you use. Put a few small knobs of butter on top of the pudding.
Put the dish into a baking tray and fill the baking tray with boiling water until it’s halfway up the dish. Place in a preheated oven at 180C for 25-30 minutes or until the custard has set. Serve with some thick cream or ice cream.