Hot cross bun and apricot bread and butter pudding
I don’t like my puddings tooth achingly sweet, but if you do, add another 25g/1oz of sugar to the milk and eggs. Another thing to note is bread and butter pudding is traditionally made with stale bread. We get through bread and hot cross buns at such a rate at home that things don’t seem to get stale. If you do have stale hot cross buns, they will work well in this.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8
- 85g/3oz butter
- 8 hot cross buns
- 2 x 400g tins of apricots, drained
- 55g/2oz raisins
- 4 large eggs, beaten
- 400ml milk
- 55g/2oz sugar
- lemon, zest only
cream, yoghurt, ice cream or custard to serve
Ovenproof dish 25 x 30 cm / 10 x 12″
- Preheat the oven to 180°C/160°C fan/355°F/ Gas mark 4.
- Using some of the butter, grease the oven dish. Butter the hot cross buns with the remaining butter. Lie the bottoms of the hot cross buns in the dish.
- Top with apricots and half the raisins. Then place the tops of the hot cross buns on top of the apricots
- In a jug combine the eggs, milk, sugar and lemon zest and then pour over the hot cross buns making sure each one is covered and that no sugar is left at the bottom of the jug.
- Cook in the oven for 35 – 45 minutes until lightly browned on top and the custard has set.