Method

Preheat your oven to 180°C / (160°C fan) / Gas mark 5.

Grease a medium baking dish with Dromona butter.

Slice the hot cross buns in half and butter them. Arrange in the dish, layering the apple slices and 3/4 of the chopped pecans between the bun halves.

For the custard

Whisk together cream, custard, eggs, cinnamon and nutmeg in a jug or bowl. Pour the spiced custard over the buns and let it soak for 10 minutes to absorb. Press the buns down gently so they’re well covered.

Cover with foil and bake for 20 minutes. Remove the foil, sprinkle the remaining nuts on top, and bake for another 10 – 15 minutes until golden and set.

While hot, warm the maple syrup or honey and brush it over the top for a shiny, sticky finish.

Serve warm with extra custard or whipped cream.