Hot Cross Bun and Apricot Butter Pudding Recipe at MyDish

Hot Cross Bun and Apricot Butter Pudding

4 stars based on 2 reviews Rate this Recipe

Method

  • Preheat the oven 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 bread 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 bread 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.

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    Ingredients

    • 4 hot cross buns
    • 50g (2oz) Yeo Valley organic butter
    • 125g (4½oz) dried apricots. chopped
    • 50g (2oz) soft brown sugar
    • 3 eggs. beaten
    • 275ml (10floz) Yeo Valley Organic Wholemilk
    • 200g (7oz) Yeo Valley Organic Greek Yogurt

    By Views 1273  Added Fri Mar 5 2010


    A wonderful Easter alternative to the traditional bread and butter pudding. The sweet and spicy buns and apricots make a superb combination with the creamy yogurt and milk.

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