Lemony hot cross bun pudding

Lemony hot cross bun pudding
Serves: 6
  • 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
  1. Preheat the oven to 200C/Fan 180C/Gas 6.
  2. In a large jug, beat the eggs, lemon zest, lemon curd and sugar together until smooth. Add single cream and milk, and mix well.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the roasting tin and serve warm with a little more cream poured over.


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