Hot Cross Bun Apricot Pudding

Name: Hot Cross Bun Apricot Pudding
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 4 hot cross buns; 57 grams 50g Yeo Valley organic butter; 128 grams 125g dried apricots, chopped; 57 grams 50g soft brown sugar; 3 eggs, beaten; 198 grams 200g Yeo Valley Organic Greek Yogurt; 10 fl. oz.s 275ml Yeo Valley Organic Wholemilk

Hot Cross Bun Apricot Pudding could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 6 servings with 321 calories, 11g of protein, and 11g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, yeo valley butter, yeo valley wholemilk, and a few other things to make it today. It will be a hit at your Easter event. It works well as a budget friendly dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Preheat the oven 180C, gas mark

Equipment you will use

Oven

Slice the buns vertically into thick slices and butter one side of each slice.

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Butter

Roll

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

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Apricot

Butter

Bread

Base

Place the eggs, milk, yogurt and sugar in a bowl and whisk to mix thoroughly.

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Yogurt

Sugar

Egg

Milk

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Whisk

Bowl

Pour the mixture over the bread and apricots.

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Apricot

Bread

Place the dish in a large roasting tin. Fill the tin half way up with boiling water.

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Water

Bake for 30-40 minutes until the custard is just set.

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Custard

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Oven

Remove from the oven.

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Oven

Serve with Yeo Valley Greek Yogurt or Yeo Valley Creme fraiche.

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Creme Fraiche

Greek Yogurt

Equipment

Oven

Whisk

Bowl

Ingredients

Servings:

hot cross buns 57grams

50g Yeo Valley organic butter 128grams

125g dried apricots, chopped 57grams

50g soft brown sugar 3

eggs, beaten 198grams

200g Yeo Valley Organic Greek Yogurt 10fl. oz.s

275ml Yeo Valley Organic Wholemilk

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.