This is a great way of using up stale hot cross buns and even those excess Easter eggs!
This is a great way of using up stale hot cross buns and even those excess Easter eggs!
Lyndey’s Notes: If you don’t have a baking dish large enough to hold the ovenproof dish, make sure you soak the custard into the buns for at least 10 mins so that it begins to set and reduce the temperature of the oven to 170°C (150°C fan-forced) and cook a little longer. Also have a bowl or sink of cold water ready so if your toffee for the praline starts to burn, you can put the base of the saucepan in the cold water and stop it cooking.
Recipe created for Aldi Easter catalogue 20150
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