Hot cross bun and apricot butter pudding
Cooking Time
Serves
Preparation Time
Ingredients
The sweet and spicy buns in this recipe, combine brilliantly with the apricots and make for a great Easter alternative to traditional bread and butter pudding.
4 x hot cross buns
50g Yeo Valley organic butter
125g dried apricots, chopped
50g soft brown sugar
3 x eggs, beaten
275ml Yeo Valley Organic Wholemilk
200g Yeo Valley Organic Greek Yogurt
Instructions
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.
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