Hot cross custard roll

Mother and kids baking.

Take two British classics custard and hot cross buns and you can't go wrong, unless you're on a diet!

Please note that whilst this recipe is suitable for baking with your kids, they must be supervised during the steps involving heating the of the custard, and it is wise to supervise the later stages as well as this is potentially very messy!

Whilst this is a delicious dessert, it is very high in calories, fat, and sugars, so it should be eaten as an occasional treat only.

Yields8 Servings
Prep Time30 minsCook Time5 minsTotal Time35 mins
INGREDIENTS
 70 g Custard powder.
 750 ml Milk.
 70 g Caster sugar.
 1 tsp Vanilla extract.
 8 Hot cross buns.
 Caramel dessert sauce.
 Icing sugar.
METHOD
1

Place the custard powder in a saucepan. Add a little of the milk and stir until smooth.

2

Stir in the remaining milk. Add the caster sugar and vanilla, then stir until well combined.

3

Place pan over medium-low heat. Cook, stirring constantly, for 4-5 minutes or until mixture comes to the boil.

4

Cook, stirring, for a further minute or until thickened slightly.

5

Transfer to a heatproof bowl. Cover the surface with plastic wrap and place bowl in the fridge 2 hours or until chilled. After 1 hour whisk and return to fridge.

6

Meanwhile, take of the 4 hot cross buns keeping them attached together.

7

Cut through all 4 buns horizontally, leaving 1 edge of 2 buns intact. Carefully open up and flip the whole lot over leaving the 8 bun halves, cut-side down.

8

Slice off 2 bun bases from 1 end (keeping them together) and set aside.

9

Flip the piece of 6 bun halves over, cut-side facing up, then use a rolling pin to roll over the buns until even and slightly thinner. Now, evenly roll the set aside 2 bun bases.

10

Then repeat the previous step till you have 2 x 6 half pieces and 2 x 2 pieces.

11

Cut a piece of baking paper 40cm long. Arrange the 2 large bun pieces vertically on the paper, cut-side up, with long sides touching. Place the smaller bun pieces at the top of each larger piece to make one large rectangle.

12

Dollop the custard over the buns, then spread evenly, leaving a 2cm border at the top. Starting from the bottom, use the paper to help roll up the buns to enclose the filling and form a log (the crosses will now be on top with the blank bases on the bottom). Transfer log to a baking tray. Place in the fridge for 2 hours to firm up.

13

Starting from the bottom, use the paper to help roll up the buns to enclose the filling and form a log. The crosses should now be on top with the blank bases on the bottom.

14

Transfer log to a baking tray. Place in the fridge for 2 hours to allow the custard to firm up.

15

Transfer the custard roll to a serving board or plate and drizzle with caramel desert sauce. Dust with icing sugar, then slice to serve.

Nutrition Facts

Servings 8

Ingredients

INGREDIENTS
 70 g Custard powder.
 750 ml Milk.
 70 g Caster sugar.
 1 tsp Vanilla extract.
 8 Hot cross buns.
 Caramel dessert sauce.
 Icing sugar.

Directions

METHOD
1

Place the custard powder in a saucepan. Add a little of the milk and stir until smooth.

2

Stir in the remaining milk. Add the caster sugar and vanilla, then stir until well combined.

3

Place pan over medium-low heat. Cook, stirring constantly, for 4-5 minutes or until mixture comes to the boil.

4

Cook, stirring, for a further minute or until thickened slightly.

5

Transfer to a heatproof bowl. Cover the surface with plastic wrap and place bowl in the fridge 2 hours or until chilled. After 1 hour whisk and return to fridge.

6

Meanwhile, take of the 4 hot cross buns keeping them attached together.

7

Cut through all 4 buns horizontally, leaving 1 edge of 2 buns intact. Carefully open up and flip the whole lot over leaving the 8 bun halves, cut-side down.

8

Slice off 2 bun bases from 1 end (keeping them together) and set aside.

9

Flip the piece of 6 bun halves over, cut-side facing up, then use a rolling pin to roll over the buns until even and slightly thinner. Now, evenly roll the set aside 2 bun bases.

10

Then repeat the previous step till you have 2 x 6 half pieces and 2 x 2 pieces.

11

Cut a piece of baking paper 40cm long. Arrange the 2 large bun pieces vertically on the paper, cut-side up, with long sides touching. Place the smaller bun pieces at the top of each larger piece to make one large rectangle.

12

Dollop the custard over the buns, then spread evenly, leaving a 2cm border at the top. Starting from the bottom, use the paper to help roll up the buns to enclose the filling and form a log (the crosses will now be on top with the blank bases on the bottom). Transfer log to a baking tray. Place in the fridge for 2 hours to firm up.

13

Starting from the bottom, use the paper to help roll up the buns to enclose the filling and form a log. The crosses should now be on top with the blank bases on the bottom.

14

Transfer log to a baking tray. Place in the fridge for 2 hours to allow the custard to firm up.

15

Transfer the custard roll to a serving board or plate and drizzle with caramel desert sauce. Dust with icing sugar, then slice to serve.

Hot cross custard roll