Hot Cross Bun Apricot Pudding
This delicious hot cross bun bread and butter pudding is a comforting and indulgent dessert that is perfect for any occasion. The warm and creamy custard, paired with the sweetness of dried apricots and the slight tanginess of Yeo Valley Yogurt make this a truly satisfying treat. It's a simple yet impressive dish that will have everyone asking for seconds!
— Constant Cookbook
Ingredients
- 4 hot cross buns
- 50g (2oz) Yeo Valley organic butter
- 125g (4.5oz) dried apricots, chopped
- 50g (2oz) soft brown sugar
- 3 eggs, beaten
- 275ml (10floz) Yeo Valley Organic Wholemilk
- 200g (7oz) Yeo Valley Organic Greek Yogurt
Instructions
- Preheat the oven 180C, gas mark 4.
- Slice the buns vertically into thick slices and butter one side of each slice.
- Grease an ovenproof dish with a little butter and arrange the bread slices on the base, overlapping slightly. Scatter over the apricots.
- Place the eggs, milk, yogurt and sugar in a bowl and whisk to mix thoroughly. Pour the mixture over the bread and apricots.
- 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. Serve with Yeo Valley Greek Yogurt or Yeo Valley Creme fraiche.
Yield
Serves 6
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