Hot cross bun pudding recipe

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  • Serves 6
  • 20 mins to prepare and 25 mins to cook
  • 416 calories / serving
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Hot Cross Bread and Butter Pud Lpk

Heat the oven to 160°C/140°C fan/325°F/Gas Mark 3. Lightly grease the Lurpak oven dish with a little butter. Slice the hot cross buns in half and butter them with the remaining Lurpak. Cut the slices diagonally into triangles and arrange, slightly overlapping, in the bottom of the dish.

In a bowl, whisk together the eggs and sugar and put aside. Gently heat the milk and cream in a saucepan, along with the vanilla seeds. Warm the mixture until small bubbles appear around the edge, then remove from the heat and gradually pour into the egg mixture while whisking constantly. Add the cognac and orange zest.

Pour the custard mixture over the hot cross buns (you can pour it through a sieve to get rid of lumps) then sprinkle over the apricots and leave to soak for 10 minutes. Bake for 25-30 minutes, or until the top is golden brown.

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  • Ingredients

  • 40g Lurpak slightly salted butter
  • 4 hot cross buns
  • 3 eggs
  • 80g caster sugar
  • 400ml semi skimmed milk
  • 150ml single cream
  • ½ vanilla pod
  • 2 tbsps Cognac
  • Zest of ½ an orange
  • 12 dried apricots, chopped
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  • Energy 1751kj 416kcal 21%
  • Fat 17.3g 25%
  • Saturates 8.5g 43%
  • Sugars 43.7g 49%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 55.8g Protein 11.2g Fibre 4.8g

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