Use up your leftover hot cross buns in this tasty spin on traditional bread and butter pudding – a great spring bake.
4-6 hot cross buns
200g lemon curd
200ml double cream
1/2 tsp vanilla extract
4 Tbsp caster sugar
Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun in halve, and sandwich back together with a generous spreading of lemon curd. Arrange buns in the dish.
Whisk egg, cream, milk and remaining curd together, then sieve into a jug with the vanilla extract 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/ gas 3. Scatter the remaining sugar over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 minutes before serving.