Hot Cross Bread & Butter Pudding

Ingredients:

6 hot cross buns

40g butter

zest and juice of 1 large orange

85g dried ready-to-eat apricots - chopped

50g orange marmalade

1/2 teaspoon gound cinnamon

100g caster sugar

300mls milk

300mls double cream

1 tbsp demerara sugar

2 medium free-range eggs

a little extra butter for greasing

Method:

Pre-heat the oven to 170degC Grease a large ovenproof dish with the extra butter, cut the hot cross buns into even slices and arrange in the buttered dish.

Melt the butter in a saucepan, add the chopped apricots, orange marmalade, cinnamon, caster sugar, orange zest & juice and mix well together. Drizzle the warm mixture over the bun slices and leave to soak in for a few minutes.

Break the eggs into a large jug, add the milk and cream and whisk together. Pour into the dish, pressing the bun slices gently into the egg mixture to ensure they're all soaked through.

Sprinkle the demerara sugar over the top and bake in the pre-heated oven until golden brown. Serve hot with cream or vanilla custard.

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