Hot cross bread & lemon pudding
- Preparation and cooking time
- Prep:
- Cook:
- Plus standing
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- knob of butterfor the dish
- 4 stale hot cross buns
- 200g lemon curd
- 2 large eggs
- 200ml double cream
- 200ml milk
- ½ tsp vanilla extract
- 4 tbsp caster sugar
- little lemon zest
- cream or vanilla ice creamto serve (optional)
Nutrition: per serving
- kcal676
- fat38g
- saturates20g
- carbs74g
- sugars49g
- fibre1g
- protein10g
- salt0.4glow
Method
step 1
Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd. Arrange buns in the dish.
step 2
Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
step 3
Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like.
