Hot Cross Bun Bread & Butter Pudding With Orange & Cardamom Syrup

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Zest half your orange[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Add your egg[s] to a large bowl with and 30g [45g] [60g] sugar and mix until completely combined

Add half your clotted cream (you'll use the rest later!) to a pot with 200ml [300ml] [400ml] milk and the orange zest

Heat the milk over a medium-high heat or until the cream has melted and the mix is starting to simmer

Gradually pour the hot milk mix into the egg mix, whisking constantly as you pour it in, to stop lumps forming – this is your custard mix

Slice the top off your hot cross bun[s]

Tear your hot cross bun base[s] into bite-sized pieces

Line a small oven-proof dish with baking paper

Tip: try to use an oven-proof dish that is the size of your hot cross bun lids!

Add the torn hot cross bun and your sultanas to the custard mix and give everything a good mix up until fully coated

Add to the lined-oven proof dish

Top with the hot cross bun lid[s] and pour over any remaining custard

Put the dish in the oven for 30-35 min or until golden and the custard is set – this is your hot cross bun bread & butter pudding

Meanwhile, roll your zested orange[s] with your hand on a hard surface (to release more juice) and cut in half

Boil a little water in a kettle

Crush your cardamom pod[s] open by squashing them with the side of a knife

Add the crushed cardamom to a pot with the juice of the orange[s] and your honey

Bring to a boil, then cook for 5-6 min over a high heat or until thickened to a syrup-like consistency – this is your orange & cardamom syrup

Combine 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water with 1 tsp [1 1/2 tsp] [2 tsp] sugar in a small bowl and mix until dissolved

Once dissolved, add your remaining clotted cream and your soft cheese and whisk until smooth and thick – this is your clotted cream cheese