Looking for something different for Easter? This take on traditional bread and butter pudding looks interesting. Sweet and spicy buns and apricots combined with creamy yogurt and milk.
What you need
4 hot cross buns
50g (2oz) Yeo Valley organic butter
125g (4½oz) dried apricots, chopped
50g (2oz) soft brown sugar
3 eggs, beaten
275ml (10floz) Yeo Valley Organic Wholemilk
200g (7oz) Yeo Valley Organic Greek Yogurt
What you do
Preheat the oven 180ºC, gas mark 4.
Slice the buns vertically into thick slices and butter one side of each slice.
Grease an ovenproof dish with a little butter and arrange the bread slices on the base, overlapping slightly. Scatter over the apricots.
Place the eggs, milk, yogurt and sugar in a bowl and whisk to mix thoroughly. 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. Bake for 30-40 minutes until the custard is just set. Remove from the oven. Serve with Yeo Valley Greek Yogurt or Yeo Valley Crème fraiche.
Per serving: calories 342kcal, carbohydrates 40.1g, total sugars 28.3g, protein 9.6g total fats 17.2g, saturated fat 8.9g, fibre 1.9g, sodium 0.14g, calcium 184mg
Per 100g calories 196kcal, carbohydrates 22.9g, total sugars16.2g, protein 5.5g, total fats 9.8g, saturated fat 5.1g, fibre 1.1g, sodium 0.081g, calcium 105mg