If you’ve got friends or family coming for dinner over the Easter weekend, this is the perfect pudding! It’s quick to put together, uses simple ingredients and looks, well….Easter-y! This recipe is so easy, you can make it just how you like it. Don’t like lemon? Why not try using chocolate spread? Lots of the supermarkets now sell different flavour hot cross buns, like toffee or cranberry – so you can experiment!
If you want to prep this beforehand, just put it together, cover it in cling film and put it in the fridge. Just whip it out and bake it, half an hour before you need it!
Happy Easter x
If you’re after simple puddings, have a look at my Chocolate Orange Cookie Cake
- 6 hot cross buns
- Butter for spreading
- 1 dessert spoon of lemon curd (plus extra for spreading)
- 400ml milk
- 50ml double cream
- 2 beaten eggs
- A handful of raisins
- Heat the oven to 180C
- Cut the hot cross buns into thirds horizontally
- Butter each of the thirds and spread with lemon curd.
- Put the hot cross buns back together and place in a greased, oven proof dish. They should fit in there quite snugly.
- Place milk and double cream (you can use all milk if you prefer) in a large saucepan and add to it the beaten eggs and a dessert spoon of lemon curd.
- Heat on the hob, stirring constantly, until heated but not boiling. Do not overheat or it will curdle.
- Sprinkle a handful of raisins over and in between the hot cross buns and pour the milk mixture over the top.
- Brush the mixture off the tops of the hot cross buns – this isn’t essential, but makes it look tidier!
- Leave the pudding to rest for 15 minutes, to give the buns a chance to soak up some of the milk.
- Bake in the oven for 30 -35 minutes