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Easter Bun Pudding
This is about as easy as it gets for Easter baking. Just take 6 Hot Cross Buns, follow our simple recipe and serve up a real treat. It's perfect for kids and kids at heart to try over the holidays.
Printable version A4 | A5 | Index card
Serves 6
Makes 1 pudding
Ingredients
- 100g single cream
- 600ml milk
- 3 eggs
- 50g caster sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon0.5
- 15g low fat spread
- 6 hot cross buns
- 30g milk chocolate
Total time required
- Preparation time:
- Cooking time:
Instructions
- In a jug, mix together the cream, milk, eggs, sugar, vanilla extract and cinnamon. Use the low-fat spread to grease a large baking dish.
- Roughly tear up the bases of the hot cross buns, leaving the tops whole, place the pieces in the baking dish and sprinkle with the chocolate.
- Pour over 3⁄4 of the milk mixture. Dip the bun tops in the remaining milk mixture to soak up the liquid then arrange on top. Leave to sit for 30 minutes.
- Heat the oven to 170°C/160°C fan/Gas 3. Bake for 35 minutes or until set and puffed up. Serve warm.
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