Easter Baking

1. Soak the raisins or sultanas in the rum for a couple of hours until they're plump.

2. Slice the hot cross buns vertically and spread with softened butter (be generous!)

3. In a large jug, add the custard (the shop bought stuff is fine), a good splash of milk, a dash of vanilla essence and

the zest from an orange. Mix together – the consistency should be similar to double cream.

4. Stack the hot cross bun slices at an angle and between each layer, pop a few of your rum-soaked raisins.

5. Once you've filled the tray, pour over the custard mix and ideally leave it to soak up the liquid for a couple of hours.

6. Before you cook it, sprinkle over a tablespoon or two of granulated sugar and cook in a medium-hot oven for 25-30

minutes until the top is golden.

7. Serve with cream and eat the leftovers for breakfast.