This alternative Easter-themed bread and butter pudding contains the sweetness and spice of the hot cross bun rounded off by creamy yogurt.
Serves 4
-
- 4 hot cross buns
- 125g dried apricots, chopped
- 3 eggs, beaten
- 275ml whole milk
- 50g butter
- 200g Greek-style natural yogurt
- 50g soft brown sugar
1. Preheat the oven 180C / Gas 4.
2. Cut the buns 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 the apricots over it.
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 mins until the custard is just set. Remove from the oven.
6. Serve with Greek-style natural yogurt or crème fraîche.