Hot cross bun & butter pudding
- Preparation and cooking time
- Serves 8
Like classic bread and butter pudding? Try this twist that uses hot cross buns instead – a great way to use up any Easter leftovers
- STEP 1
Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
- STEP 2
Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade on top.
- STEP 3
Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
- STEP 4
Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.
You can make this pud a day ahead. Warm it gently in the just-turned-off oven covered with foil, while you eat your Sunday roast.