Recipe Method

1. For the poached pears, place the wine, water, lemon juice, berry juice, 1 tbsp vanilla extract and 90g castor sugar in a medium pot. Bring to the boil over medium-high heat and once the liquid boils, lower the heat and simmer for 1 minute before adding the pears to poach.
2. Poach the pears in the simmering liquid until just tender, about 15 minutes, before carefully removing them from the liquid and setting aside until needed.
3. For the bread and butter pudding, preheat the oven to 180°C.
4. Grease a large casserole dish with butter. Slice the hot cross buns in half, then spread with the butter and sandwich the halves together again. Place the sandwiched hot cross buns in the dish along with the whole, poached pears.
5. Place the eggs, 150g castor sugar, 2 tsp vanilla extract, cinnamon, salt, cream and milk in a bowl, and whisk together well until smooth and combined. Pour this mixture over the hot cross buns.
6. Bake in the preheated oven for 45 – 50 minutes or until the liquid has set. Serve warm with scoops of your favourite vanilla ice cream or dollops of double-thick cream.