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Bun and butter pudding
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Total Time:
1 hour
Indulge in a decadent Easter hot cross bun bread pudding for a magical twist on a classic treat.
Ingredients:
  • 600 ml semi-skimmed milk
  • 400 ml single cream
  • 1 vanilla pod
  • 4 medium free-range eggs
  • 170 g caster sugar
  • 6 hot cross buns sliced in half and spread with a knob of butter
  • 1 knob butter spread on the hot cross buns
  • 3 tablespoons Cognac
  • 1 handful dried apricots chopped
  • 1 orange zest of
  • a little icing sugar
Instructions:
  • - Preheat the oven to 170°C/325°F/gas 3. - Bring the milk and cream to a boil in a saucepan with scraped vanilla seeds. - Whisk eggs with sugar until pale, then mix in the milk and cream, removing the vanilla pod shell. - Dip hot cross bun halves in the mixture and place in an ovenproof dish. - Drizzle with Cognac, sprinkle with apricots and orange zest. - Sieve custard over buns, let soak for at least 15 minutes. - Place dish in a roasting tin, add hot water, and bake for about 45 minutes until slightly wobbly inside. - Dust with icing sugar before serving.

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