Hot Cross Pudding
Prep: 15 minutes
Cook: 50 minutes
Butter, for greasing
4 - 6 Natvia hot cross buns, sliced in halves
1 - 2 heaped tablespoons Natvia
350 g Thickened cream
400 g Milk
1 tablespoon Vanilla bean paste
1 teaspoon Cinnamon
- Preheat the oven to 160C
- Grease a 2 litre baking dish with the butter. Arrange the sliced buns overlapping in the dish.
- Whisk together the eggs, Natvia, cream, milk, vanilla and cinnamon until thoroughly combined.
- Pour the egg mixture over the buns. Cover securely with aluminium foil or a lid and bake for 25 minutes.
- Remove the aluminium foil and bake for a further 25 minutes, until the custard has set.