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Hot Cross Bun & Apricot Butter Pudding

By Yeo Valley
Contributed by YeoValley
Nutrition per serving    (USDA % daily values)
CAL
326
FAT
46%
CHOL
67%
SOD
15%

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Ingredients for 6 servings

4 hot cross buns

50 g (2oz) Unsalted Butter

125 g (4½oz) dried apricots, chopped

50 g (2oz) soft brown sugar

3 eggs, beaten

275 ml (10floz) Whole Milk

200 g (7oz) Greek Style Natural Yeogurt

Preparation

1.

Preheat the oven 180C/gas mark 4.

2.

Thickly slice the buns from top to bottom and butter one side of each slice.

3.

Grease an ovenproof dish with a little butter and arrange the bread slices on the base so they overlap slightly. Scatter over the apricots.

4.

In a bowl whisk up the eggs, milk, Yeogurt and sugar, then pour the mixture over the bread and apricots.

5.

Place the dish in a large roasting tin. Fill the tin half way up with boiling water and bake for 30-40 minutes until the custard is just set. Remove from the oven.

6.

Serve up with a good scoop of our Greek Style Natural Yeogurt or Crème Fraiche.

View instructions at
Yeo Valley

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