Serves 6-8

You need

30cm diameter pie or baking dish, at least 5cm deep

4 hot cross buns

3 Granny Smith apples

Zest of 1 orange

100g butter

100ml light brown sugar or a mix of light and dark brown

10ml ground cinnamon

10ml ground cardamom

10ml ground ginger

20ml water

250ml cream

250ml milk

3 extra large eggs

5ml vanilla extract

25ml brown sugar





Slice the apples into thin wedges (I prefer the skin on)

Slice the hot cross buns into 1cm thick slices

Melt the butter, add the sugar, spices and water and stir to dissolve the sugar

Add the apple slices and allow the mixture to simmer for 5 minutes, until the aple just begin to soften and the mixture forms a rich caramel

Whisk the cream, milk, eggs and vanilla together

Dunk 2 thirds of the hot cross bun slices to the liquid and then transfer the slices to the baking dish immediately

Layer the apples, the caramel and half the zest over the apples

Dunk the remaining hot cross bun slices and layer these on top

Pour the remaining liquid over the surface and sprinkle with the remaining zest and 25ml sugar

Bake at 180°C for 25-30 minutes, until the surface has a golden crust and the custard has set.

Serve warm with a dollop of brandy laced cream or a scoop of home-made cinnamon and orange ice cream!