This is a great Easter version of the traditional pudding that can be eaten using tea cakes, or my favourite version which uses left over Panettone.
Serves 4
Ingredients
- 8 hot cross buns split
- 110g softened butter
- Rind of half a lemon grated
- 2 whole eggs
- 2 egg yolks
- 250ml milk
- 150ml double cream
- 50g Demerara sugar
- 1tsp vanilla extract
- Pinch of salt
Method
Butter a deep ovenproof dish.
Heat the oven to 180C/Gas Mark 4.
- Butter the hot cross buns and lay them, butter side up, overlapping in the dish.
- Mix together the lemon rind, eggs, milk, cream, half the sugar, vanilla extract and salt.
- Pour over the buns and leave for at least 30 minutes to soak up the liquid, ducking any of the buns that want to float.
- Sprinkle the remaining sugar over the pudding and put in the oven for about 40 minutes, or until the custard is set. Best served warm rather than hot.