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Hot cross bread and butter pudding (V)
Leftover hot cross buns? Use them up to make this delicious twist on a bread and butter pudding recipe.
Ingredients
- 6 Gadsby's hot cross buns, halved
- 200g Jenny's Jams marmalade
- Zest of 1 lemon
- 60g Co-op dried apricots, chopped
- 2 Fairburn's eggs
- 300ml Co-op semi-skimmed milk
- 200ml Co-op double cream
- 2 tbsp caster sugar
- 1 tbsp Co-op demerara sugar
- 6 scoops vanilla ice cream (optional)
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Lightly grease a 15cm x 25cm x 5cm ovenproof dish
- Spread each bun half with the marmalade
- Put the bottoms in the dish and sprinkle with half the lemon zest and apricot
- Add the tops then the rest of the apricot
- Whisk the eggs until fluffy
- Mix in the milk, cream and caster sugar
- Pour over the buns, sprinkle with the demerara sugar and rest of the lemon zest
- Bake for 40 mins
- Serve with ice cream, if you like.
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