Hot Cross Bun Bread and Butter Pudding

This is a great Easter version of the traditional pudding that can be eaten using tea cakes, or my favourite version which uses left over Panettone.

Serves 4

Ingredients

8 hot cross buns split
110g softened butter
Rind of half a lemon grated
2 whole eggs
2 egg yolks
250ml milk
150ml double cream
50g Demerara sugar
1tsp vanilla extract
Pinch of salt

Method

Butter a deep oven proof dish.

Heat the oven to 180C/Gas Mark 4.

Butter the hot cross buns and lay them, butter side up, overlapping in the dish.
Mix together the lemon rind, eggs, milk, cream, half the sugar, vanilla extract and salt.
Pour over the buns and leave for at least 30 minutes to soak up the liquid, ducking any of the buns that want to float.
Sprinkle the remaining sugar over the pudding and put in the oven for about 40 minutes, or until the custard is set. Best served warm rather than hot.

Previously published on the Salamanader Cookshop Blog. Author: Diana Griffiths - We will be publishing lots more articles and recipes soon - including sweet, savoury and snacks.

To view the original article visit Salamander Cookshop Blog