Hot cross bun, rhubarb & custard pud

Preheat the oven to 180ºC, gas mark 4. In a medium baking dish, toss the rhubarb with 80g sugar, the orange zest and juice, plus the empty vanilla pod (reserve the seeds). Cover tightly with foil and bake for 40 minutes, until the rhubarb is tender, but still holding its shape. Set aside to cool (the cooked rhubarb can be chilled in its syrup for up to 3 days, if needed).

Drain the rhubarb in a sieve over a bowl to reserve the syrup. Lightly spread the slices of hot cross bun with 45g of the butter and use the remaining 5g to butter the insides of a roughly 20x15cm (1.3 litre) baking dish.

In a large jug, use a fork or whisk to combine 50g of the sugar with the cream, milk, eggs and reserved vanilla seeds. Layer the buttered bun slices in the dish at a 45° angle, interspersed with baked rhubarb pieces. Slowly pour the custard into the dish, so that it soaks into the buns. Scatter the surface with the remaining 20g sugar. If you have time, chill the pudding for 30 minutes to soak up the custard.

When you’re almost ready to cook, heat the oven to 180°C, gas mark 4. Bake for 35-40 minutes, until golden and puffed-up. Leave to rest for 10 minutes before serving warm with the reserved rhubarb syrup.