Melted butter, to grease, plus extra 125g, melted
8 hot cross buns, cut horizontally into 1cm-thick slices
1½ cups walnuts, chopped
6 free-range eggs
150g raw caster sugar
1 tsp ground cinnamon
½ tsp ground cloves
2 tsp vanilla extract
1 cup honey
¼ cup dark rum
Mixed berries, crème fraîche, edible flowers and icing sugar mixture (optional), to garnish
Preheat oven to 160°C. Grease a 2.5L baking dish (about 22 x 22cm, 6cm deep) with butter. Brush both sides of bun slices with 100g of the extra butter. Cover base of prepared dish with a single layer of bun slices. Scatter with ¹⁄³ of the walnuts. Repeat layering with remaining bun slices and nuts until you have 3 layers.
Combine eggs, 850ml of the cream, raw caster sugar, spices and vanilla in a large bowl and whisk until smooth. Pour mixture over bun slices. Set aside, pressing down from time to time, for 20 minutes or until buns are well soaked.
Cover dish with non-stick baking paper and foil then bake for 45 minutes. Set aside to cool then put a tray or board on top, weigh down and refrigerate until firm.
Cut 8 discs from pudding with a 5cm cookie cutter. Put remaining extra butter and honey in a large non-stick frying pan over high heat. Once it thickens, add discs. Cook for 2 minutes or until golden. Turn over. Cook for another 2 minutes. Put a disc on each serving plate.
To make butterscotch sauce, pour rum and remaining cream into pan. Simmer. Pour sauce over discs. Garnish with berries, crème fraîche, flowers and icing sugar, if using. Serve.