Hot cross bun and butter pudding

These twist on an Easter classic is so warming and sugary that you won't be able to resist - think warm cinnamoney buns with custard, mmm


Ingredients

  • 600ml Blue Diamond Reduced Sugar Almond Breeze®
  • 300ml Double cream
  • 4 Eggs
  • 100g Golden caster sugar
  • 1 ½tsp Vanilla essence
  • 4 Hot cross buns
  • 40g Butter softened
  • 100g Marzipan cubed
  • 3tbsp Chunky marmalade
  • Icing sugar

Method

  • Step 1

    Halve your hot cross buns and spread with the butter. Lay out in a large, shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade over the top.

  • Step 2

    Pour over the cream mixture and let it soak for 15 mins. Press the buns down into the custard mixture as they soften.

  • Step 3

    Bake for 50 mins until set, then remove and leave it to stand for 10 mins. Dust lightly with icing sugar and serve.

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