An Easter take on a true British classic.

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

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



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.


Recipe Type: 

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