TIP: The recipe can be prepared one day ahead. Keep covered in the fridge until ready to serve.
Ingredients
Method
Grease a 20cm square cake pan and line base and side with baking paper 2cm above pan edge.
Cut each hot cross bun in half. Set aside bun tops. Place bun bases, cut-side up, over base of prepared pan to fit snugly.
To make custard, whisk custard powder, sugar, and 1/2 cup milk in a medium saucepan until smooth. Whisk in the remaining milk and cream. Cook over medium to low heat, whisking gently, until custard boils and thickens. Whisk in butter and vanilla until combined. Transfer to a heatproof bowl. Cover surface with plastic wrap. Cool to just warm.
Spoon custard over buns in pan. Spread evenly. Place cut-side of bun tops over custard layer in pan. Cover and refrigerate for 2 hours, or until cold.
Dust top with icing sugar. Cut into pieces to serve.
