Monday, 26 March 2018

Hot Cross Bun and Apricot Butter Pudding

Hot Cross Bun and Apricot Butter Pudding
• 4 hot cross buns
• 50g (55g) butter...
• 125g (4½oz) dried apricots, chopped
• 50g (55g) soft brown sugar
• 3 eggs, beaten

• 275ml (10floz) whole milk
• 200g (200g) Greek yogurt
• Method
• 1. Preheat the oven 180°C/Gas Mark 4.
• 2. Slice the buns vertically into thick slices and butter one side of each slice.
• 3. Grease an ovenproof dish with a little butter and arrange the bread slices on the base, overlapping slightly. Scatter over the apricots.
• 4. Place the eggs, milk, yogurt and sugar in a bowl and whisk to mix thoroughly. Pour the mixture over the bread and apricots.
• 5. Place the dish in a large roasting tin. Fill the tin half way up with boiling water. Bake for 30-40 minutes until the custard is just set. Remove from the oven.
6. Serve with Greek yogurt or crème fraiche

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