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  • 600ml Blue Diamond Reduced Sugar Almond Breeze®
  • 300ml Double cream
  • 4 Eggs
  • 100g Golden caster sugar
  • 1 ½tsp Vanilla essence
  • 4 Hot cross buns
  • 40g Butter softened
  • 100g Marzipan cubed
  • 3tbsp Chunky marmalade
  • Icing sugar


  • STEP 1

    Heat oven to 170C/150C fan/gas 3. Warm the cream and Almond Breeze® in a pan over a gentle heat. Whisk the eggs, vanilla and sugar together with a fork in a big bowl, then slowly add the warm cream mixture.

  • STEP 2

    Halve your hot cross buns and spread with the butter. Lay out in a large, shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade over the top.

  • STEP 3

    Pour over the cream mixture and let it soak for 15 mins. Press the buns down into the custard mixture as they soften.

  • STEP 4

    Bake for 50 mins until set, then remove and leave it to stand for 10 mins. Dust lightly with icing sugar and serve.