Hot Cross Bun Bread and Butter Pudding - Aga Recipe

One of the best things about Easter is the abundance of delicious sweet treats, from cakes, biscuits and buns to of course chocolate eggs. This recipe combines an Easter favourite with a classic pudding to create one delicious, moreish dessert, perfect for Easter time.

The hot cross bun, full of juicy, sweet dried fruit and flavoured with spices, lends itself beautifully as a base for the classic British bread and butter pudding. Topped with chocolate eggs and soaked in chocolate custard, this Easter twist on the bread and butter pudding is a must for family gatherings.

Ingredients:

300ml double cream
300ml whole milk
200g dark choc
60g caster sugar
6 hot cross buns
6 eggs
100g marmalade
60g butter
75g packet mini eggs
Butter for the dish

Method:

1. Warm the milk and cream, then pour over the dark chocolate to melt it gently and set aside to cool.Whisk the eggs and sugar together
3. Pour the cooled milk and cream mixture into the eggs and sugar
4. Split the hot cross buns and spread with butter and marmalade
5. Arrange in a single layer on the diagonal in a greased ovenproof dish and pour over the custard
whilst still warm
6. Leave for at least an hour to allow the custard to soak into the buns
7. Bake at 180c for 40 minutes until lightly set, sprinkling over the mini eggs on the top, after the first 25 minutes.