60 grams butter, at room temperature
5-6 hot cross buns, ripped in half
¼ cup apricot jam
3 large eggs
2 large egg yolks
½ cup caster sugar
2 tablespoons Cointreau or other orange liqueur (optional)
1 teaspoon vanilla extract
finely grated zest 1 orange
vanilla ice cream or cream, to serve
Equipment: Use a little of the butter to lightly grease a 24cm ovenproof baking dish.
Preheat the oven to 160°C fan bake.
Spread the remaining butter on one side of each bun half. Arrange in the dish, leaving plenty of edges poking up to go crunchy. Dollop the jam over the top.
Whisk the milk, cream, eggs, egg yolks, sugar, Cointreau, vanilla and orange zest together until the sugar is dissolved. Pour the custard mixture over the buns and leave to soak in for half an hour. You may have to do this in two batches for it to be absorbed.
Bake for about 40 minutes, or until the custard is set in the middle and the edges are golden and crunchy. Rest for 10 minutes then serve with ice cream or cream.