What happens when you cross one of our Hobbs House Bakery hot cross buns with a bread-and-butter pudding?

You get this divine creation. Perfect for Easter weekend or for any day you fancy a sweet pudding while the buns are available in store!

HOT CROSS BUN PUDDING

Serves: 8

Ingredients

300ml pot double cream
600ml milk
4 eggs
100g golden caster sugar
1 ½ tsp vanilla essence
8 hot cross buns
40g soft butter
3 tbsp chunky marmalade
icing sugar , for dusting

Method

Preheat the oven to gas mark 3/170C. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.

Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish and brush the marmalade on top.

Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.

Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.