Hot Cross Bread & Lemon Pudding

Method

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.

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.

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.

Credit: Sarah Cook

Ingredients

Prep time: 20 Minutes

Cook time: 40 Minutes

Serves: 4

  • knob of butter, for 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 cream, to serve (optional)