Hot cross bun and apricot bread & butter pudding

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.