Hot Cross Bread & Butter Pudding

Make the most of hot cross bun season with our delicious take on bread & butter pudding – we’ve added chopped apricots & zesty orange marmalade for maximum flavour.

  • 6 hot cross buns
  • 40g butter
  • zest and juice of 1 large orange
  • 85g dried ready-to-eat apricots - chopped
  • 50g orange marmalade
  • 1/2 teaspoon gound cinnamon
  • 100g caster sugar
  • 300mls milk
  • 300mls double cream
  • 1 tbsp demerara sugar
  • 2 medium free-range eggs
  • a little extra butter for greasing

Follow these steps

  • Pre-heat the oven to 170degC
  • Grease a large ovenproof dish with the extra butter, cut the hot cross buns into even slices and arrange in the buttered dish.
  • Melt the butter in a saucepan, add the chopped apricots, orange marmalade, cinnamon, caster sugar, orange zest & juice and mix well together.
  • Drizzle the warm mixture over the bun slices and leave to soak in for a few minutes.
  • Break the eggs into a large jug, add the milk and cream and whisk together. Pour into the dish, pressing the bun slices gently into the egg mixture to ensure they're all soaked through.
  • Sprinkle the demerara sugar over the top and bake in the pre-heated oven until golden brown.
  • Serve hot with cream or vanilla custard.
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