Dissipate your leftover fruit buns on this luxurious spin on conventional bread and butter pudding – an amazing spring bake
- Preparation and cooking time
- Prep:20 minutes
- Cook dinner:40 minutes
- Plus standing
- Simple
- Serves 4
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Components
- knob of butter, for the dish
- 4 stale scorching cross buns
- 200g lemon curd
- 2 giant eggs
- 200ml double cream
- 200ml milk
- ½ tsp vanilla extract
- 4 tbsp caster sugar
- little lemon zest
- cream or vanilla ice cream, to serve (optionally available)
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Technique
- STEP 1
Butter a 1-litre baking dish that can fairly snugly match the buns. Reduce every bun into 3 slices, and sandwich again along with a beneficiant spreading of curd. Prepare buns within the dish.
- STEP 2
Whisk egg, cream, milk and remaining curd, then sieve right into a jug with the vanilla and three tbsp of the sugar. Pour over the buns and stand at room temperature for 30 minutes for the custard to soak in.
- STEP 3
Warmth oven to 160C/140C fan/ gasoline 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 minutes till the highest is golden and the custard gently set. Stand for five minutes, then serve with cream or vanilla ice cream, for those who like.