RECIPE OF THE WEEK: Hot cross bread and lemon pudding

Hot cross bread pudding
Hot cross bread pudding

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

200ml milk

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.