An Easter take on a true British classic.

Hot cross bun and apricot bread & butter pudding
Cooking Time: 
30 - 40 minutes
Serves: 
4 - 6 people
Preparation Time: 
10 - 15 minutes
Ingredients: 

4 x hot cross buns
50g Yeo Valley Organic Butter
125g dried apricots, chopped
50g soft brown sugar
3 eggs, beaten
275ml Yeo Valley Organic Wholemilk
200g Yeo Valley Organic Greek Yogurt

 

Instructions: 

Preheat your 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 bun slices on the base, overlapping slightly. Scatter over the apricots. Place the eggs, milk, yogurt and sugar in a bowl and whisk to mix thoroughly. Pour the mixture over the hot cross buns and apricots. Place the dish in a large roasting tin. Fill the tin half way up with boiling water. Bake for 30-40 minutes until the custard is just set. Remove from the oven.

Serve with Yeo Valley Greek Yogurt or Yeo Valley Crème Fraiche.

 

Rating: 
Recipe Type: