Hot Cross Bun & Apricot Butter Pudding
A more interesting, Easter-themed version of bread and butter pudding, with the sweetness and spice of the buns rounded off by creamy yogurt.
Ingredients
4 hot cross buns
125g (4oz) dried
apricots, chopped
3 eggs, beaten
275ml (10floz) Yeo Valley Whole Milk
50g (2oz) Yeo Valley Butter
200g (7oz) Yeo Valley Greek Style Natural Yogurt
50g (2oz) soft brown sugar
Try it with...
Method
1. Preheat the oven 180°C/350˚F/Gas Mark 4.
2. Cut the buns into thick slices and butter one side of each slice.
3. Grease an ovenproof dish with a little butter and arrange the bread slices on the base, overlapping slightly. Scatter the apricots over it.
4. Place the eggs, milk, yogurt and sugar in a bowl and whisk to mix thoroughly. Pour the mixture over the bread and apricots.
5. Place the dish in a large roasting tin. Fill the tin half way up with boiling water. Bake for 30-40 mins until the custard is just set. Remove from the oven.
6. Serve with Greek Style Yogurt or Yeo Valley Crème Fraîche.
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