Hot cross bread & lemon pudding
By Sarah Cook
Use up your leftover fruit buns in this sumptuous spin on traditional bread and butter pudding – a great spring bake
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Prep:20 mins
Cook:40 mins
Plus standing - Serves 4
- Easy
Nutrition per serving
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kcal 676
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fat 38g
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saturates 20g
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carbs 74g
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sugars 49g
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fibre 1g
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protein 10g
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salt 0.4g
Ingredients
- knob of butter, for the dish
- 4 stale hot cross buns
- 200g lemon curd
- 2 large eggs
- 200ml double cream
- 200ml milk
- ½ tsp vanilla extract
- 4 tbsp caster sugar
- little lemon zest
- cream or vanilla ice cream, to serve (optional)
Method
Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd. Arrange buns in the dish.
Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like.
