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Rhubarb and Custard Hot Cross Bun Vanilla Slices

Recipe

These hot cross bun vanilla slices will be a hit with all the family.

Serves: 9 people   |   Prep time: 25 minutes   |   Cooking time: 10 minutes

British   |   Dessert   |   Vegetarian

  

Ingredients

  • 9 Specially Selected Rhubarb & Custard Hot Cross Buns   
  • 900ml Whole Milk   
  • 175g Caster Sugar   
  • 9 medium Egg Yolks     
  • 2 tsp Vanilla Extract   
  • 75g Cornflour   
  • 75g Butter, cubed   
  • 120g Icing Sugar   
  • 50g Mini Eggs, roughly chopped   

Extras:

  • 21 x 21cm baking tin lined with baking paper  

  

Method

  1. Bring the milk to a boil, then leave to one side.  
  2. Beat the sugar, egg yolks, vanilla extract and cornflour together in a mixing bowl until you have a smooth, thick paste.    
  3. Add a little of the hot milk to the egg mixture and whisk until smooth, then add the remaining milk and return to the hob.  
  4. Cook on a medium heat, whilst whisking, for 3-4 minutes until thick and starting to bubble.    
  5. Remove the custard from the heat and beat in the butter, then leave to cool whisking occasionally to stop a skin from forming.  
  6. Slice the hot cross buns in half and place the bases into the lined tin, they should fill the entire base snuggly. If you have any gaps, fill with any left over hot cross buns you may have.  
  7. Top with the warm custard then the hot cross buns lids and leave in the fridge for a minimum of 3 hours, until the custard has fully set.    
  8. Mix the icing sugar with 1-2 teaspoons of cold water (if you need more add a drop at a time), until you have a very thick, smooth icing and place into a piping bag.  
  9. Pipe lines in a decorative pattern on top of the hot cross bun vanilla slices and sprinkle over the chopped mini eggs, then serve.