Lemony hot cross bun pudding
Author: British Lion eggs www.egginfo.co.uk/recipes
Serves: 6
Ingredients
- 5 medium eggs
- 1 lemon, zest and juice
- 4tbsp lemon curd
- 4tbsp caster sugar
- 150ml single cream
- 200ml milk
- 4 hot cross buns
- 2tsp Demerara sugar
Method
- Preheat the oven to 200C/Fan 180C/Gas 6.
- In a large jug, beat the eggs, lemon zest, lemon curd and sugar together until smooth. Add single cream and milk, and mix well.
- Slice the hot cross buns vertically. Place all the end pieces over the base of a 1.2ltr shallow ovenproof dish. Neatly arrange the other slices on top, then drizzle over the lemon juice.
- Pour the egg mixture over the sliced buns, then use a fork to lightly press the bread so that it soaks up the custard mix. Leave to stand for 5 mins.
- Place the dish in a roasting tin, then pour boiling water from a kettle around the dish to come halfway up the outside. Scatter the Demerara sugar on top of the pudding then bake for 25 mins or until set with a slight wobble and the top is golden.
- Remove from the roasting tin and serve warm with a little more cream poured over.
