Hot cross bun and apricot butter pudding

Preheat the oven to 180ºC, gas mark 4. Slice the buns vertically into thick slices and butter one side of each slice. Grease an ovenproof dish with a little butter and arrange the bread slices on the base, overlapping them slightly. Scatter the apricots over the bread slices.

Place the eggs, milk, yogurt and sugar in a bowl and whisk thoroughly. Once whisked, pour the mixture over the bread and apricot mix. Place the dish into a large roasting tin and fill the tin half way up with boiling water. Bake for 30-40 minutes until the custard has just set. Remove the pudding from the oven and serve with Yeo Valley Greek Yogurt or Crème fraiche.