Hot Cross Bread & Lemon Pudding


Ingredients:

Knob of butter, for the dish

6 stale hot cross buns

200g Ringtons Lemon Curd

2 large eggs

200ml double cream

200ml milk

1/2 tsp vanilla extract

4 tbsp caster sugar

Lemon zest

Method:

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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