Use up your leftover fruit buns in this sumptuous spin on traditional bread and butter pudding – a great spring bake

• Preparation and cooking time
  • Prep:20 mins
  • Cook:40 mins
  • Plus standing
• Easy
• Serves 4

Ingredients

• knob of butter, for the dish
• 4 stale hot cross buns
• 200g lemon curd
• 2 large eggs
• 200ml double cream
• 200ml milk
• ½ tsp vanilla extract
• 4 tbsp caster sugar
• little lemon zest
• cream or vanilla ice cream, to serve (optional)

Method

• STEP 1

  Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd. Arrange buns in the dish.

• STEP 2

  Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.

• STEP 3

  Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like.