Easter Hot Cross Bread and Lemon Pudding Recipe

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Use up your leftover fruit buns in this sumptuous spin on traditional bread and butter pudding - a great spring bake on Easter.

Prep: 20 mins
Cook: 40 mins

  • knob of butter, for the dish
  • 4 stale hot cross buns
  • 200g lemon curd
  • 2 large eggs
  • 200ml double cream
  • 200ml milk
  • 1/2 tsp vanilla extract
  • 4 tbsp caster sugar
  • little lemon zest
  • cream or vanilla ice cream, to serve (optional)

Cooking Directions: 
  1. Butter a 1-litre baking dish that will quite snugly fit the buns.
  2. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd.
  3. Arrange buns in the dish.
  4. Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar.
  5. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
  6. Heat oven to 160C/140C fan/ gas 3.
  7. Scatter the remaining sugar and lemon zest over the pudding.
  8. Bake for 30-40 mins until the top is golden and the custard gently set.
  9. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like.

ENJOY and don't forget to post comments and RATE this recipe

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