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1
Start by making the custard.
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2
Heat the cream, milk, and syrup in a pan over low/medium heat and allow to come to a gentle boil.
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3
Meanwhile, whisk the egg yolks with the sugar in a bowl, mix well until light, creamy and pale in colour.
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4
Once the cream mix has come to a boil, remove from the heat and whisk half of it with the egg mixture, in order to temper the eggs.
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5
Add the egg mixture into the pan with the rest of the cream and milk and place over low heat and stir continuously for 3 minutes.
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6
Remove from the heat and pass through a fine sieve.
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7
Allow to cool completely using an iced water bath.
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8
Meanwhile, place the rum in a small pan over medium heat and allow to come to a quick simmer, remove from the heat and add the currants.
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9
Allow to stand for 1 hour.
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10
Heat the oven to 140C, gas mark 1.
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11
Cut the hot cross bun into large cubes and add to a bowl with 175g of the cool custard, soaked currants (discarding the rum) and mix being careful not to break the pieces of bun too much.
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12
Allow to stand until the bun has soaked up all of the custard.
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13
Split the mixture into 2 x 250ml ramekins, sprinkle some demerara sugar on top and place in the preheated oven for 25 minutes.
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14
As an option, once the puddings come out of the oven, using a blow torch, quickly caramelise the top.
