Granny's Kitchen

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Lemony Hot Cross Bun Pudding April 3, 2016

Lemony Hot Cross

Use up your leftover hot cross buns in this tasty spin on traditional bread and butter pudding – a great spring bake.

 

Ingredients

 

4-6 hot cross buns

200g lemon curd

2 eggs

200ml double cream

200ml milk

1/2 tsp vanilla extract

4 Tbsp caster sugar

 

Method

 

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.

 

 
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