Name: These Hot Cross Custard Cream Buns are a bakery-style dream
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 2 tbsp custard powder; 1 tbsp caster sugar; 1 cup milk; 1 tsp vanilla essence; 200ml tub dollop cream; 8 traditional fruit hot cross buns; ½ cup raspberry jam; Icing sugar, to dust

These Hot Cross Custard Cream Buns are a bakery-style dream

Take traditional hot cross buns to a delicious new level.

Skip to Recipe

Makes 8 buns

Prep

25M

Cook

Total

30M

Ingredients

2 tbsp custard powder

1 tbsp caster sugar

1 cup milk

1 tsp vanilla essence

200ml tub dollop cream

8 traditional fruit hot cross buns

½ cup raspberry jam

Icing sugar, to dust

Method

Step 1

Stir custard powder, sugar and ¼ cup of the milk in a small saucepan to form a smooth paste. Stir in remaining milk. Cook, stirring, over a medium heat until custard boils and thickens. Remove from heat. Stir in vanilla. Transfer custard to a large heatproof bowl. Cover surface with plastic wrap (to prevent a skin forming). Refrigerate for 1 hour, or until cold.

Step 2

Beat cream in a small bowl with electric mixer until firm peaks form.

Step 3

Using a wire whisk, beat cold custard until smooth. Then, fold in cream in three batches.

Step 4

Spoon custard cream into a disposable piping bag fitted with a 1cm fluted nozzle.

Step 5

Make a cut across the top of the buns, without cutting all the way through. Carefully, split buns open. Spread cut sides with jam. Pipe custard cream over jam, as pictured. Spoon a little extra jam on top.

Step 6

Serve lightly dusted with icing sugar.

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