Hot Cross Bread & Lemon Pudding
Knob of butter, for the dish
6 stale hot cross buns
200g Ringtons Lemon Curd
2 large eggs
200ml double cream
1/2 tsp vanilla extract
4 tbsp caster sugar
Butter a baking dish. Slice each bun into 3 and sandwich back together with a liberal spreading of curd. Arrange the buns in the dish.
Whisk egg, cream, milk and remaining curd together with vanilla extract and 4 tbsp of sugar.
Pour over the buns and let the custard soak in before baking for 30–40 mins (160°C/ 140°C fan/gas 3) until the top is golden and the custard gently set.
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