Hot cross bread & lemon pudding
Knob of butter for the dish
4 stale hot cross buns
200g lemon curd
2 large eggs
200ml double cream
½ tsp vanilla extract
4 tbsp caster sugar
A little lemon zest
Cream or vanilla ice cream, to serve (optional)
- 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.
- 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.
- 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.