Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Hot cross bread & lemon pudding

Use up your leftover fruit buns in this sumptuous spin on traditional bread and butter pudding - a great spring bake

  • Prep: 20 mins
    Cook: 40 mins
    Plus standing
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 676
  • Carbohydrates 74
  • Saturated Fat 20
  • Sugar 49
  • Protein 10
  • Fat 38
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 676
  • Carbohydrates 74
  • Saturated Fat 20
  • Sugar 49
  • Protein 10
  • Fat 38
  • Fibre 1
  • Salt 0.4

Ingredients

  • 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)

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.

Suggested recipes from this collection...