HOT CROSS BUN PUDDING
An Easter alternative to Bread and Butter Pudding using Hot Cross Buns and Arla Farmers Milk. The perfect Easter treat for the whole family! An extra 25p per Farmers Milk bottle, goes to supporting farmers.
4 slices hot cross bun loaf or 4 hot cross buns, sliced in half
2 medium eggs
1/2tsp vanilla extract
15g (1/2oz) caster sugar
25g (1oz) butter
300ml (1/2 pint) Farmers milk
150ml (1/4 pt) single cream
1tsp finely grated lemon zest
Pre heat oven to 180°C /350°F /Gas Mark 4. Grease a 1 litre baking dish with a little of the butter.
Cut the buns in half and spread the insides with the remaining butter. Arrange them in the prepared dish.
Whisk the vanilla extract, sugar and eggs together.
Gently heat the milk and cream in a pan until warm, then remove from the heat and add the egg mixture. Stir until the sugar has dissolved.
Strain the warm egg mixture over the loaf in the baking dish and leave to soak for 15-20 minutes. Sprinkle the lemon zest over the surface of the pudding.
Transfer the baking dish to the pre-heated oven and bake for 25-30 mins until puffed up and golden brown. Serve at once.