Hot cross bread & lemon pudding
- Sarah Cook
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Serves 4
Easy
Prep: 20 mins
Cook: 40 mins
Plus standing
A star rating of 4.5 out of 5.29 ratingsRate
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Use up your leftover fruit buns in this sumptuous spin on traditional bread and butter pudding - a great spring bake
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: per serving
-
kcal676
-
fat38g
-
saturates20g
-
carbs74g
-
sugars49g
-
fibre1g
-
protein10g
-
salt0.4g
low
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
Recipe from Good Food magazine, April 2012
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A star rating of 4.5 out of 5.29 ratings
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