Bake of the Week: Hot Cross Bun Pudding

BAKE OF THE WEEK is enjoying all things Easter-related this weekend, including our easy-to-make hot cross bun pudding.

It’s perfect if you have leftover hot cross buns. Baking them in a yogurt, milk and cream mixture makes for a truly indulgent pud.

We can only wonder why no one thought of this before!

Thanks to Rachel’s Organics for this week’s recipe.

4 hot cross buns

15g Rachel’s unsalted butter

320ml double cream

100ml Rachel’s whole milk

2 eggs & 1 egg yolk

100g Rachel’s Organic Natural yogurt

1 tsp demerara sugar

Pre-heat the oven to 160C/140C fan/gas mark 3/325F and grease a 1 litre ovenproof dish.

Cut the hot cross buns in half and spread with butter both sides. Arrange the buns in an ovenproof dish, layering the cross sides face up on top.

Pour the cream and milk into a small pan and heat until just warm.

Break the eggs and egg yolk into a small bowl, pour over the milk and cream mixture and whisk thoroughly. Add the yogurt and whisk again.

Pour the mixture over the buns a little at a time, ensuring it has time to soak in.

Sprinkle the pudding with demerara sugar and place on a baking sheet.

Bake for approx 30 minutes. The resulting pudding should be puffed up, set and golden brown.