Berry Choc Layered Hot Cross Bun Pudding

PREP 🐰 

To make the custard:

1. In a saucepan over medium heat, stir in milk, cream, and vanilla extract. Stir till hot but not boiling. Remove from heat. 
2. In a large mixing bowl, whisk together egg yolks, cornstarch, and sugar until smooth and creamy. Add 2 ladle spoons full of hot cream mixture over egg yolk mixture, whisking constantly. Add remaining cream mixture slowly until combined.
3. Return custard mixture to saucepan on low heat. Stir for approximately 10 minutes or until custard has thickened, stirring constantly taking care not to bring to a boil to prevent curdling. Once thickened, set aside.

To assemble the buns: 

1. Preheat oven to 140°C 
2. Grease a deep 20cm baking dish with butter.
3. Cut hot cross buns into even slices horizontally, making a bottom, middle and top layers. Butter each layer generously. Dip each piece into custard to coat. Lay 4 to 5 chocolate medallions and half of the berries on each layer. Set remaining berries and chocolates aside for topping.
4. Place buns in the baking dish. Pour remaining custard all over buns. Top with leftover berries and chocolates and sprinkle with ground cinnamon.
5. Bake the pudding for 30 minutes or until browned lightly and crusty around the sides. Serve immediately.