Step by step method

1. 1. Preheat your oven to 180°C and grease a 20 x 20 cm ovenproof dish (or brownie pan) with Stork Yellow Baking Margarine.
2. 2. In a mixing bowl, whisk together the eggs, 2 tbsp melted Stork Yellow Baking Margarine, milk, cream, caster sugar, vanilla extract, and salt until smooth. Set aside.
3. 3. Slice the hot cross buns in half and spread Stork Yellow Baking Margarine on both cut sides. Arrange the bottom halves of the buns in the prepared dish, slightly overlapping or tearing them to fit as needed.
4. 4. Pour half of the custard over the buns. Sprinkle half of the speckled eggs and raspberries over this layer. Place the top halves of the buns on top, scatter over any remaining speckled eggs and raspberries, and pour the rest of the custard over. Let sit for at least 15 minutes, pressing the buns down gently to help them absorb the mixture.
5. 5. Bake for 40 minutes until the buns are golden and the custard is set. If still runny, cover with foil and bake for another 10 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of cream and enjoy!