Rhubarb, custard & hot cross bun pudding

Rhubarb, custard & hot cross bun pudding

Use this recipe as a blueprint, then let the season and mood steer you. Swap the baked rhubarb for tinned cherries in syrup (no need to bake them first) for a Black Forest spin; scatter small cubes of marzipan over the surface before sugaring and baking... there are so many delicious options. Leftover brioche or croissants also work well – don’t forget you can freeze odds and ends until you have enough

    • Serves6
    • CourseDessert
    • Prepare25 mins
    • Cook1 hr 10 mins
    • Total time1 hr 35 mins
    • Pluschilling
    • 400g rhubarb, cut into 3-4cm lengths
    • 150g golden caster sugar
    • 1 large orange, zest and juice
    • 1 vanilla pod, split lengthways, seeds scraped out and reserved
    • 4 day-old hot cross buns (250g), each sliced into three horizontally
    • 50g unsalted butter, softened
    • 300ml single cream
    • 200ml whole milk
    • 3 eggs