Ingredients
20 minutes preparation time + 40 minutes cooking time 
8-10 Brandy & Cardamom Custard
- 4 eggs
- 100g caster sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon ground cardamom (or substitute with cinnamon)
- 300ml thickened (heavy) cream
- 500ml full-cream milk
- 60ml brandy
Pudding
- 6 hot cross buns, sliced in half, then cut into thirds
- 150g good-quality milk chocolate, roughly chopped
- 2 tablespoons raw sugar, for sprinkling
To Serve
- Thick (pouring) cream or vanilla ice cream
Method
- Preheat your oven to 180°C/350°F.
- Grease a large 29cm x 20cm baking dish with butter and set aside.
- In a large mixing bowl, whisk together the eggs, caster sugar, vanilla extract and cardamom until well combined.
- Add the cream and whisk to combine, followed by the milk. Whisk until smooth.
- Stir in the brandy.
- Add the sliced hot cross buns and gently mix, ensuring all pieces are well soaked in the custard.
- Transfer the mixture to the prepared baking dish. Scatter over the chopped chocolate, gently pressing some pieces into the custard.
- Sprinkle the top evenly with raw sugar.
- Place a tray filled with hot water on the lower oven rack. Position the pudding on the rack above (this helps create a gentle steam as it bakes).
- Bake for 40 minutes, or until the custard is just set but still slightly wobbly in the centre.
- Remove from the oven and allow to rest for 10 minutes before serving.
- Serve warm with thick cream poured over the top or a scoop of vanilla ice cream.
NOTES
- Alcohol-free option: Substitute the brandy with extra milk or cream.
- Spice variation: Cinnamon, mixed spice, or even a pinch of nutmeg work well in place of cardamom.
- Chocolate swaps: Dark chocolate adds a richer, less sweet finish if preferred.
- Texture tip: Sturdy bakery style hot cross buns work best as they absorb more custard without becoming overly soft, or use day or 2 old hot cross buns.
- Make ahead: Assemble the pudding a few hours in advance and refrigerate, then bake when ready.
- Storage: Keeps well in the fridge for up to 4 days. Delicious cold or gently reheated.
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