- An Easter twist on an old family favourite. You could also use leftover fruited bread or even croissants instead of hot cross buns.
- Small knob of butter
- 9 small hot cross buns
- 1 jar of Our Classic Lemon Curd
- 2 large eggs
- 250ml double cream
- 250ml milk
- ½ tsp vanilla extract
- 5 tbsp caster sugar
- Grated lemon zest for decoration
Lightly butter an oven proof dish that will quite snugly fit all of the hot cross buns in. (We used a 20cm x 20cm glass dish.)
Slice each bun into 3 separate slices, spread each slice with Our Classic Lemon Curd, sandwich back together and arrange the buns into the dish.
To make the custard, whisk the egg, cream, milk, vanilla extract, 3tbsp sugar and any remaining Our Classic Lemon Curd together. Pour this mix over the hot cross buns and leave to stand at room temperature for 30 minutes to allow the custard to soak in.
Heat oven to 160C/140C fan/ gas 3. Sprinkle the remaining caster sugar and lemon zest over the pudding. Bake for 30-40 minutes until the top is golden and the custard gently set.
Leave to stand for 5 minutes. Serve with cream or ice cream.