“I adapted this recipe from a Nestlé ad in a magazine. Easy, and a great way to use up stale Easter buns! If possible, use buns with lots of dried fruit in them, otherwise sprinkle some currants among the bun slices.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325 deg F/160 deg Celsius.
  2. Grease a suitable oven dish.
  3. Slice the hot cross buns into thick slices, and lightly butter one side of each slice, and also top each buttered half with a little apricot jam. Use more jam if the amount given isn't enough. I didn't measure what I used.
  4. Arrange the slices in overlapping style, to fit into your greased dish.
  5. In a bowl, put the rest of the ingredients: evaporated milk, sugar, vanilla, spices and eggs. Whisk well together.
  6. Pour this custard evenly over the bun slices. Leave the pudding for 5 - 10 minutes or so, for the bun slices to absorb most of the liquid.
  7. Bake about 40 - 45 minutes, or until the custard has set and the pudding is baked through.
  8. Serve with Greek-style yoghurt.

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