Pistachio & Raspberry Hot Cross Bun Pudding

Ingredients

• 40g Simply Better Abernethy Sea Salted Butter, softened
• 2 Packs Simply Better Irish Made Triple Berry All Butter Hot Cross Buns
• 8 Tbsp. Simply Better Handmade Raspberry Preserve
• 3 Simply Better Irish Corn Fed Free Range Eggs
• 1 Carton Simply Better Single Source Irish Jersey Cream
• 200ml Simply Better Irish Jersey Whole Milk
• 2 Tsp. Vanilla Extract
• 2 Tbsp. Caster Sugar
• 1 Packet Simply Better Indulgent Pistachio & Raspberry Shards
• 1 Packet Simply Better Handpicked Raspberries
• 1 Carton Simply Better Irish Made Madagascan Vanilla Bean Ice Cream
• 4 Tbsp. Simply Better Pistachio Spread (optional)

Method

1. Butter a square ovenproof dish. Cut the hot cross buns in half and spread with the rest of the butter, add 1 Tbsp. of the raspberry preserve to each one and sandwich the hot cross buns back together. Arrange in the buttered dish.
2. Break the eggs into a bowl and whisk in the cream and milk with the vanilla and sugar. Pour the custard over the hot cross buns, then leave to soak for at least 1 hour or overnight in the fridge is perfect too.
3. Preheat the oven to 180°C (350°F/Gas Mark 4). Break up the pistachio & raspberry shards and scatter on top of the pudding with the raspberries. Place in a large roasting tin half filled with water and carefully put in the oven for 30 minutes until the custard is set. Leave to sit for another 10 minutes, then spoon a hot cross bun on to each plate and top with a scoop of the ice cream. Drizzle over the pistachio spread, if liked to serve.