Annie Bell's Hot Cross Bun Pudding

Have ready a shallow ovenproof dish, about 2.6-litre capacity, such as a 35cm oval gratin dish or equivalent that will fit inside a roasting tin. (Alternatively, make individual puddings, if you prefer.)

Preheat the oven to 180C/160C fan/350F/gas 4. Whisk the eggs and caster sugar in a bowl, then whisk in the cream and milk. Slice each bun horizontally into 3 discs. Butter the hot-cross-bun slices, including the shiny tops, and arrange buttered-side-up, overlapping in the dish.

Pour the eggy, milky mixture through a sieve over and around the buns, and tuck the vanilla pod in the centre.
Stand the pudding dish inside the roasting tin and carefully pour cold water into the tin until it reaches about two thirds of the way up the sides of the pudding dish. Bake for 1 hour until the puffy and set and the buns are golden.

Warm and sieve the jam and use to brush the top of the pudding (this bit is optional but it gives a lovely sticky glaze). Serve straight from the oven.