Preheat the oven to 190°C/170°C fan/375°F/gas 5.
Split up your hot cross buns and cut them in half.
Butter the insides of the buns and put them back together.
Add the buns to the roasting tray.
In a bowl or free-standing mixer, whisk the milk, cream, eggs, sugar, vanilla extract and orange zest together until smooth.
Pour over the buns in the tray.
Bake in the oven for 30–35 minutes until the mixture is light and puffs up.
The pudding should be spongy to touch.
Remove from the oven and leave to cool for 5 minutes before serving.
