USE up your leftover fruit buns in this sumptuous spin on traditional bread and butter pudding — a great spring bake.
knob of butter , for the dish
4 stale hot cross buns
200g lemon curd
2 large eggs
200ml double cream
½ tsp vanilla extract
4 tbsp caster sugar
little lemon zest
cream or vanilla ice cream , to serve (optional)
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.
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.
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.