Hot cross bread & lemon pudding
Ingredients
- Step 1 knob of butter , for the dish
- Step 2 4 stale hot cross buns
- Step 3 200g lemon curd
- Step 4 2 large eggs
- Step 5 200ml double cream
- Step 6 200ml milk
- Step 7 ½ tsp vanilla extract
- Step 8 4 tbsp caster sugar
- Step 9 little lemon zest
- Step 10 cream or vanilla ice cream , to serve (optional)
Calories: 676
Carbohydrate: 74 g
Protein: 10 g
Fat: 38 g
Cook time: 60 minutes
Prep time: 20 minutes
Total time: 80 minutes
Servings: 4
TAGS
Dessert
British
Bread and butter pudding
Custard
Easter sunday
Easter weekend
Fruit bun
Leftover
Lemon curd
Make of the month
raisin
Sarah Cook
Spring pudding
Directions
- 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.