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
Preheat the oven 180C/gas mark 4.
Thickly slice the buns from top to bottom and butter one side of each slice.
Grease an ovenproof dish with a little butter and arrange the bread slices on the base so they overlap slightly. Scatter over the apricots.
In a bowl whisk up the eggs, milk, Yeogurt and sugar, then pour the mixture over the bread and apricots.
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.
Serve up with a good scoop of our Greek Style Natural Yeogurt or Crème Fraiche.