Hot cross bread & lemon pudding

Hot cross bread & lemon pudding

Hot cross bread & lemon pudding

Ingredients

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
A little lemon zest
Cream or vanilla ice cream, to serve (optional)

Method

  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.
  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 minutes for the custard to soak in.
  3. Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 minutes until the top is golden and the custard gently set.Stand for 5 minutes and then serve with cream or vanilla ice cream.
April Breeze House recipe Easter hot cross buns

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