Hot Cross Bun Custard Bake

Steps

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1. 1
   Cut the tops off the hot cross buns and set the attractive tops aside. Break the remaining bun bases into small pieces with your hands.
   ▶ ≈0:40
2. 2
   In a saucepan, mix the custard powder with a small amount of cold milk, then gradually stir in the hot milk. Pour the mixture back into the remaining milk and stir gently on low heat until thickened.
   ▶ ≈1:11
3. 3
   Stir apricot jam into the custard as both flavoring and sweetening. Reserve a small amount of jam for glazing the top later.
   ▶ ≈2:42
4. 4
   Break the chocolate into small cubes. Mix two-thirds of the custard with the bread pieces, reserving the remaining third for serving on top.
   ▶ ≈3:40
5. 5
   Spread the bread and custard mixture in a baking dish. Sprinkle with flaked almonds or other nuts if desired. Scatter chocolate pieces throughout.
   ▶ ≈5:15
6. 6
   Butter the reserved bun tops and brush with a little custard. Arrange them decoratively on top of the mixture, pressing gently to secure in place.
   ▶ ≈6:15
7. 7
   Brush the tops lightly with butter and dot with more chocolate pieces. Bake at 160–170°C (320–340°F) for about 50 minutes until golden and bubbling.
   ▶ ≈7:30
8. 8
   In the final stage, thin the remaining apricot jam with a little water. Brush this glaze over the pudding and return to the oven for an additional 10 minutes until golden and crispy. Optional: sprinkle with extra nuts before the final baking.
   ▶ ≈7:57