10 two-day-old hot cross buns
15 rashes of smoked streaky bacon
Soft butter, at room temperature for greasing the pudding dish
Pudding (or roasting) dish at 20cm x 30cm x 10cm
A little bit of icing sugar for dusting (optional)
500ml of whole milk
500ml of double cream
6 large eggs
150g of caster sugar
50ml of maple syrup (plus more for brushing)
A small pinch of fine sea salt
1 tbsp of vanilla extract
Step 1In a large mixing bowl, using a hand mix, combine all the custard ingredients and pour into a large jug.
Step 2Using your fingers, liberally butter the pudding dish with soft butter (don’t be shy).
Step 3Pre-heat your oven to 200°C.
Step 4Arrange the bacon onto a baking tray lined with parchment paper, brush the rashers with maple syrup and bake in the pre-heated oven for 10-15 minutes or until crispy. Remove from the oven, let the rashes cool and then chop roughly.
Step 5Reduce the oven heat to 160°C.
Step 6Cut the stale buns into halves and quarters and then arrange them in the pudding dish randomly.
Step 7Slowly and gradually, pour the custard over the buns. You might want to let the buns 'drink' some custard before you continue topping them up with more.
Step 8Sprinkle the chopped bacon on top and in between the buns, tucking the pieces in as you go. Leave some pieces on top of the custard so they can crisp up.
Step 9Cover the pudding dish loosely with a large sheet of tin foil and bake for 30 minutes.
Step 10Remove the foil and continue baking for 15-20 minutes until the pudding is golden brown and the custard appears set when pressed down in the middle of the pudding.
Step 11Remove from the oven and brush with more maple syrup. Then dust with icing sugar if desired.
Step 12Let everything cool for 15 minutes before spooning and serving. No extra custard is needed, instead serve it with a dollop of ice cream.