Hot Cross Bread and Lemon Pudding
Use up your leftover hot cross buns in this sumptuous spin on traditional bread and butter pudding - a great Easter bake!
Method
Based on 4 servings, adjust as needed.
Step 1
Butter a 1-litre baking dish that will quite snugly fit your leftover buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of the lemon curd. Arrange the buns in your dish.
Step 2
Whisk together the eggs, double cream, milk and the remaining curd , then sieve into a jug with the vanilla and half the sugar. Pour the mixture over the buns and stand at room temperature for 30 mins for it to soak.
Step 3
Heat the oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and a pinch of lemon zest over the pudding, and bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with vanilla ice cream for a perfect Easter dessert!
- Ingredients
- Based on 4 servings
-
1 Pinch of Lemon Zest, freshly grated 1x Sainsbury's Lemons -
2 Large Eggs 1x Sainsbury's British Free Range Eggs Large x6 -
4 Hot Cross Buns 1x Sainsbury's Hot Cross Buns x6 -
200ml Double Cream 1x Sainsbury's Double Cream 300ml -
4 tbsp Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
200g Lemon Curd 1x Sainsbury's Lemon Curd, Taste the Difference 320g -
½ tsp Vanilla Extract 1x Dr. Oetker Natural Madagascan Vanilla Extract 95ml -
Vanilla Ice Cream, to serve 1x Carte D'or Madagascan Vanilla Ice Cream Dessert Tub 900ml -
1 Knob of Butter 1x Sainsbury's British Butter, Salted 250g -
200ml Milk 1x Sainsbury's British Semi Skimmed Milk 1 Pint