Hot Cross Bun and Apricot Butter Pudding
Over a year ago
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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
Accompaniment
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Description
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.
Method
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1
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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