We had some hot cross buns lurking around the kitchen (makes them sound like under-cover hostiles!) so I used them in a bread-and-butter pud, but without the butter, so not too naughty. (we had all that chocolate cake and caramel flapjacks lying about for those purposes). Anyway, I peeled and chopped a couple of Bramley apples which were lightly cooked with a couple of tablespoons of sugar, and then mixed with a handful of sultanas and dried cranberries (craisins) which had been soaked in Calvados. This mix was then placed in the bottom of a Pyrex dish, then topped with 3 chopped hot cross buns. A custard of 3 eggs, 3/4 pint of milk and 2 tablespoons sugar, along with a teaspoon of vanilla essence, was poured over. Scatter with a few more dried cranberries, cover with foil, and bake in a bain marie at 175C for 45 minutes. Serve warm with cream if liked, or I had some custard that I poured over - gilding the lily, I know. Frugal and delicious after a roast leg of pork.