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Hot Cross Bun Pudding

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 30 minutes
 
Ingredients (serves 4):

    4 hot cross buns

    15g unsalted butter

    320ml double cream

    100ml whole milk

    2 eggs & 1 egg yolk

    100g Rachel’s Greek Style Natural Bio Live Yogurt

    1 tsp demerara sugar

Method:

Pre-heat the oven to 160°C/Gas 3 and grease a 1 litre ovenproof dish.

Cut the hot cross buns in half and spread with butter both sides. Arrange the buns in an ovenproof dish layering the cross sides face up on top.

In a small pan add the cream and milk and heat until just warm.

In a small bowl add the eggs and egg yolk, pour over the heated cream and milk and whisk thoroughly. Add the yogurt, whisk again.

Pour the mixture over the buns a little at a time, ensuring it has time to soak in.

Sprinkle the pudding with demerara sugar and place on a baking sheet.

Bake for approx 30 minutes the resulting pudding should be puffed up, set and golden brown.
Advice: A yummy alternative to classic hot cross buns at Easter! Try serving with lashings of custard or cream.

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