300ml double cream
100g golden caster sugar
1 ½ teaspoons vanilla extract
8-10 hot cross buns
40g soft butter
70g slivered almonds
¼ cup apricot jam
Icing sugar, for dusting
Preheat oven to 180°C (160°C fan forced).
Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
Halve the buns and spread with each side with butter. Arrange in a large shallow ovenproof dish (approx. 25 x 32cm) sprinkle with the almonds and dot the apricot jam on top.
Pour over the cream mixture and set aside to soak for 15 minutes. Press the buns down into the custard mixture as they soften.
Bake for 50 minutes until set, then remove and allow to stand for 10 minutes. Dust lightly with icing sugar and serve while warm.
Serve with cream or ice cream.