Hot Cross Bun Bread & Butter Pudding by Noreen Smyth
1. Preheat the oven to 170°C/325°F/Gas Mark 4. Grease a baking dish with a little Lurpak®. Spread the hot cross buns with the remaining Lurpak® cut them in half diagonally and arrange in a dish.
2. Whisk the sugar and eggs together. Cut the vanilla pod in half, scope out the seeds and add to a pan with the milk and cream, heating gently until warm. Remove from the heat, remove the vanilla pod shell, and add the egg mixture. Stir until the sugar has dissolved.
3. Sieve the warm egg mixture all over the buns in the baking dish, drizzle with the cognac and sprinkle with apricots and orange zest. Leave to soak for 15 – 20 minutes. Place the baking dish in a pre-heated oven and baked for 25 – 30 minutes until puffed up and golden brown. Serve at once.
Ingredients
- 600ml semi skimmed milk
- 600ml double cream
- 1 vanilla pod
- 4 medium eggs
- 170g caster sugar
- 6 hot cross buns, sliced in half an spread with Lurpak®
- 3 tbsp cognac
- Handful of dried apricots, chopped
- Zest of 1 orange
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