Method

1. Rather than halving the bun in the usual fashion, slice into 3 or 4 rounds
2. Butter each slice - don't be too precise just a smear will suffice
3. Line an ovenproof dish with the slice Hot Cross Buns butter side down [this way it should remove easier]
4. Whisk the eggs, milk and sugar, and pour the mixture over the buns.
5. You can sprinkle a few dried raisins, currants or mixed fruit over the top and finish with a sprinkle of cinnamon.
6. You can pop straight into the oven like this, I find it cooks better in a Bain Marie [larger roasting dish filled with about 2 inches of water.
7. Bake in a low oven for about 40 mins., and serve immediately with fresh double cream [local, of course] or custard.