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    Home / Blog General / Hot cross bread & lemon pudding Recipe

    Hot cross bread & lemon pudding Recipe

    Hot cross bread & lemon pudding

    By Sarah Cook


    PREP: 20 MINS
    COOK: 40 MINS plus standing

    SERVES 4

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




    • 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)




    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.

    Recipe from Good Food magazine, April 2012




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