Hot cross bun and apricot butter pudding

Hot cross bun and apricot butter pudding


  1. Preheat the oven 180°C/350?F/Gas
    Mark 4.
  2. Cut the buns into thick slices and butter
    one side of each slice
  3. Grease an ovenproof dish with a little
    butter and arrange the bread slices on
    the base, overlapping slightly. Scatter
    the apricots over it.
  4. Place the eggs, milk, yogurt and sugar in
    a bowl and whisk to mix thoroughly. 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.
    Bake for 30-40 mins until the custard
    is just set. Remove from the oven.
  6. Serve with Greek Style yogurt or
    Yeo Valley Crème Fraîche.

Recipe from

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


A more interesting, Easter-themed version of bread and butter pudding, with the sweetness and spice of the buns


4 hot cross buns
125g (4oz) dried apricots, chopped
3 eggs, beaten
275ml (10floz) Whole Milk
50g (2oz) Butter
200g (7oz) Greek Style Natural Yogurt
50g (2oz) soft brown sugar


Time: 15 minutes
Serves: 4
Nutrition: n/a