Hot Cross Bread and Lemon Pudding
20m
prep time
60m
total time
Easy
level
10
ingredients
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
-
4 Hot Cross Buns 1 x Sainsbury's Hot Cross Buns x6 -
200g Lemon Curd 1 x Sainsbury's Lemon Curd, Taste the Difference 320g -
2 Large Eggs 1 x Sainsbury's British Free Range Eggs Large x6 -
½ tsp Vanilla Extract 1 x Dr. Oetker Natural Madagascan Vanilla Extract 95ml -
4 tbsp Caster Sugar 1 x Sainsbury's White Caster Sugar 500g -
200ml Double Cream 1 x Sainsbury's Double Cream 300ml -
1 Pinch of Lemon Zest, freshly grated 1 x Sainsbury's Lemons -
Vanilla Ice Cream, to serve 1 x Carte D'or Madagascan Vanilla Ice Cream Dessert Tub 900ml -
1 Knob of Butter 1 x Sainsbury's British Butter, Salted 250g -
200ml Milk 1 x Sainsbury's British Semi Skimmed Milk 1 Pint
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