Hot cross bun bread and butter pudding was one of the first recipes I published on Holly Cooks. It is everything a proper pudding should be – comforting, sweet and looking every bit as good as it tastes. And it is easy to make with all the ingredients already in most kitchens.
When we go and stay with Dave’s parents, his Mum sometimes apricot crumble. It makes for a brilliant desert and it’s trick is that the fruit is tinned. They work brilliantly in the crumble bringing their sweet and fruity taste and requiring absolutely no prep other than draining a tin! Oh yes, this is my sort of pudding. Open tins of apricots, make a crumble topping and there you have it, a proper pudding.
Today’s pudding combines hot cross bun bread and butter pudding and the apricots from Dave’s Mum’s crumble. There are two layers of hot cross bun between which lie the tinned apricots. You might like to add a handful of raisins, because you can never have too many in a bread and butter pudding. Your sandwich of hot cross bun and tinned apricot is then drenched in a rich custard of egg, milk, sugar and lemon peel. Wow. It’s a proper pudding on the next level and it takes so little preparation.
I like to eat this pudding with double cream. Dave prefers his with peanut and salted caramel ice cream. Dave is never one for half measures. JP likes it simply by itself.
Hot cross bun and apricot bread and butter pudding
I don’t like my puddings tooth achingly sweet, but if you do, add another 25g/1oz of sugar to the milk and eggs. Another thing to note is bread and butter pudding is traditionally made with stale bread. We get through bread and hot cross buns at such a rate at home that things don’t seem to get stale. If you do have stale hot cross buns, they will work well in this.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8
- 85g/3oz butter
- 8 hot cross buns
- 2 x 400g tins of apricots, drained
- 55g/2oz raisins
- 4 large eggs, beaten
- 400ml milk
- 55g/2oz sugar
- lemon, zest only
cream, yoghurt, ice cream or custard to serve
Ovenproof dish 25 x 30 cm / 10 x 12″
- Preheat the oven to 180°C/160°C fan/355°F/ Gas mark 4.
- Using some of the butter, grease the oven dish. Butter the hot cross buns with the remaining butter. Lie the bottoms of the hot cross buns in the dish.
- Top with apricots and half the raisins. Then place the tops of the hot cross buns on top of the apricots
- In a jug combine the eggs, milk, sugar and lemon zest and then pour over the hot cross buns making sure each one is covered and that no sugar is left at the bottom of the jug.
- Cook in the oven for 35 – 45 minutes until lightly browned on top and the custard has set.