Clotted Cream and Raspberry Buns

Preheat oven to 180ºC (160ºC fan) and line a rectangle tin

Heat the clotted cream, sugar, vanilla extract and half the milk in a small saucepan until it boils. Meanwhile whisk the cornstarch, egg yolk and remaining milk in a separate bowl. Slowly pour the starch mixture into the boiling cream, whisking constantly until it thickens into a smooth pudding. Remove from heat and let cool completely before setting aside.

Gently warm the milk until luke warm (around 37ºC) and stir in the yeast and a tablespoon of sugar, then leave to one side for 5 minutes. In a large mixing bowl, combine the flour, the remaining sugar, egg, soft butter and salt. Add the yeast mixture and knead for about 10 minutes until you have a smooth soft dough that doesn’t stick. Cover the bowl tightly with plastic wrap and let it rise in a warm spot for 90 minutes.

Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.

After the dough has risen, briefly knead it and divide it into 12 equal balls, each weighing around 70g to 80g. Line a rectangular baking dish with parchment paper and place the dough balls inside. Let them rest for 20 minutes.

Press into the dough balls to form bowls, the fill with vanilla pudding and raspberry jam. Insert a fresh raspberry then sprinkle over the streusel.

Preheat the oven to 180°C or 160ºC Fan assisted and bake for 55 minutes, or until golden. Serve warm or cooled with a extra spoonful of clotted cream custard.