Blueberry and Blackcurrant Hot Cross Bun and Butter Pudding

Heat the oven to 170C / 375F and lightly grease a baking dish big enough to accommodate the hot cross buns.

Put the milk and cream into a saucepan, and add the ground cinnamon. Bring to a gentle simmer then immediately remove from the heat. Leave to infuse for 10 minutes while you prepare everything else.

Place the hot cross buns neatly into your prepared baking dish or tin.

In a small bowl, whisk the egg, yolk, vanilla extract and condensed milk.

Take your now cooled milk mixture and slowly pour it into the egg mixture, then add the cordial and whisk until well incorporated.

Carefully pour the mixture over the hot cross buns, sprinkle with the blueberries and blackberries, then finish by sprinkling with 2 tbsp demerara sugar.

Place in the oven for 20 minutes until the custard has set and the top is golden brown.

Allow the pudding to stand for 5 minutes before cutting into portions and serving with an extra drizzle of Belvoir Farm Blueberry & Blackcurrant Cordial.