One week to go before we make the crazy trip, cycling from Lands End to John O'Groats, climbing the highest peaks of Wales, England and Scotland along the way - will my legs (or bottom!) make it?
In preparation I have been eating a little more than normal, thinking that it will be impossible to eat enough to sustain the amount of exercise we are going to be doing on a daily basis - apart from anything else, there will just not be enough time!
Easter being the week before we set off has been perfect, no holding back on the chocolate and hot cross buns. It also meant I had time to escape to Norfolk to train with Jon, who is joining us on the ride - he assured me he could find us some hills to train on - he has no idea that in comparison the 'hills' of Norfolk are just little pimples!
The only problem with making my own hot cross buns is that I make far too many and, despite giving lots away I still have more than I can eat.
Having made bread and butter pudding with Panettone for a Christmas twist, I figured hot cross buns would also work a treat - and I was right.
Serves 6-8
4 hot cross buns, halved
25g unsalted buter, softened
100g dried apricots
8 egg yolks
175g caster sugar
400ml double cream
200ml milk
1 vanilla pod, split
sugar to sprinkle
1. Butter the halves of hot cross buns and place them in a buttered oven-proof dish. Sprinkle with the dried apricots.
2. Whisk together the egg yolks and sugar in a large bowl.
3. Pour the cream and milk into a small pan, add the split vanilla pod and bring to a simmer.
4. Pour the cream mixture through a sieve into the eggs and sugar, and whisk well.
5. Pour the custard over the hot cross buns and leave to soak for 20 minutes. Pre-heat the oven to 180C/Gas mark 4.
6. Cook for 20-30 minutes in a roasting tin half filled with water. Sprinkle with sugar when it comes out of the oven before serving.
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