500g hot cross buns (mini ones if you like), sliced in half horizontally
600ml double cream
1 tsp crushed cardamom pods
8 egg yolks
75g caster sugar
150g dried apricots, chopped
150g toasted walnuts, chopped
150g dark chocolate, broken into pieces
Demerara sugar, for glazing (optional)
Step 1 Preheat the oven to 150C/Gas 2. Grease a 22cm square baking dish with butter.
Step 2 Butter the cut sides of each hot cross bun half with the softened butter. Set aside the tops and bottoms separately.
Step 3 Bring the cream and cardamom up to the boil then take off the heat.
Step 4 Meanwhile, whisk the egg yolks and caster sugar together. Pour in the boiled cream then return the mixture to the pan over a medium heat, stirring, until it just thickens.
Step 5 Strain the custard through a sieve then pour half of it into the bottom of the greased dish.
Step 6 Sprinkle over half of the chopped apricots, walnuts and chocolate. Add a layer of buns, using the bottom halves and gently pressing them into the custard, then repeat the process with the custard, fruit, nuts and chocolate (leaving a little to scatter on top).
Step 7 Make another bun layer with the top halves facing up, and scatter with the remaining fruit, nuts and chocolate pieces.
Step 8 Bake for 25 to 30 minutes until just set. Leave to cool a little.
Step 9 Sprinkle over the demerara sugar, if using, and use a kitchen blowtorch to caramelise it if you like. Serve.
Stimulate public interest in the village and its environs
Promote high standards of planning and architecture
Secure the preservation, protection, development and improvement of features of public or historic interest in the village and adjacent areas
Our membership is currently about 360 households. Regular activities include guided walks, meetings with expert guest speakers and exhibitions of photographs, memorabilia and archaeological finds.
Our journal, “Whither Whittlesford”, is published at least twice a year and focuses on village events, local, social and natural history. Other publications dealing with specific aspects of village history are also available.