hot cross bun

Got a few sad, stale hot cross buns left over from Easter? Well, don’t even think about throwing them away! Have a cheeky, post-Easter treat and whip up a hot-cross-bun bread and butter pudding – y’know, just in case you haven’t eaten enough over the past few days… Actually, come to think of it, if you have some leftover chocolate, throw some of that in, too. The more the merrier (damn, I wish I had thought of that). Happy belated Easter, everyone!

Hot cross bun pudding
Serves 4 / Hands on time 10 mins / Total time 50 mins / V
4 hot cross buns
Spreadable butter
1 tsp cinnamon
80g caster sugar
2 eggs
350ml semi skimmed milk

Method
1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Slice the hot cross buns in half and spread each slice with butter. Weigh out the sugar and add a teaspoon of cinnamon, stir well and put to one side. Layer the hot cross bun slices in an oven proof dish and sprinkle over the sugar making sure you get plenty in-between the layers (leave a tablespoon of cinnamon sugar to one side).
2. Whisk the eggs and milk together in a separate bowl until combined, then pour over the buns. Sprinkle with the left over sugar and leave to soak for 10 minutes. Bake in the oven for 25-30 minutes or until golden brown. Divide into bowls and serve immediately for a comforting treat.