Recipe: This hot cross bun vanilla slice hybrid will delight your Easter guests

The slice features a thick layer of custard.
The slice features a thick layer of custard. Photo credit:

If you're looking for a way to revamp the humble supermarket hot cross bun this Easter, look no further than this new hot cross vanilla slice recipe.

By whipping up a batch of easy-to-make creamy custard you can transform your store-bought hot cross buns into a delicious dessert that'll be enjoyed by every Easter dinner guest. 

All you need to make this indulgent custard slice hot cross bun hybrid from Taste is your choice of supermarket hot cross buns and the basic ingredients needed to make custard. 

To make the slice, the buns are cut in half, sandwiched together with your homemade custard, drizzled with icing, and sprinkled with pistachios. After layering the ingredients you simply pop it in the fridge for two hours and take it out when it's time for an Easter feast.

Taste's Hot Cross Custard Slice Recipe 


100g custard powder

100g caster sugar

500ml milk

300ml carton thickened cream 

60g butter, chopped, plus 2 teaspoons extra, softened

9 hot cross buns

80g icing sugar

3 and a half teaspoons boiling water

2 tablespoons chopped pistachios

Custard method:

Whisk custard powder, caster sugar and 60ml of milk in a saucepan until smooth.

Stir in the cream and remaining milk and place over low heat, making sure to whisk slowly and then more vigorously as the mixture thickens for 10 minutes.

Stir the butter in until combined then pour the mixture into a heat-proof bowl and set aside to cool - making sure to stir regularly to avoid a skin forming - until just warm. 


Line a 20cm square cake pan with baking paper making sure it overhangs on two opposite sides. 

Evenly cut the buns in half horizontally.

Arrange the bottom half of the buns, cut-side up, neatly over the base of the pan. 


Drop large spoonfuls of custard over the bun base and gently spread to make an even layer.

Arrange bun tops, cut-side down, over the custard. 

Place in the fridge for 2 hours or until set. 


Sift icing sugar into a bowl, place extra butter in a bowl to one side and pour boiling water on top to melt. Stir into the icing sugar until smooth. 

Place icing mixture into a small sealable bag and snip one corner off. Drizzle the icing in a cross pattern over the slice.

Sprinkle with pistachios and set aside to set.