Ingredients
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
1L cream
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
Method
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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.
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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.
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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.
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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.
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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.
