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We appreciate that it’s essential to eat hot cross buns over the entire Easter weekend.
We love this bun & butter pudding recipe as it means you can now incorporate them into your dessert time as well as your breakfast.
300ml double cream
100g golden caster sugar
8 hot cross buns
40g soft butter
100g marzipan, cubed
3 tbsp chunky marmalade
Icing sugar (for dusting)
Heat oven to 170C/150C fan/gas 3.
Meanwhile, warm the cream and milk in a pan over a gentle heat.
Whisk the eggs, sugar and vanilla together with the fork in a large bowl, then gradually add into the cream mixture.
Halve the buns and spread with the butter.
Arrange in a large shallow ovenproof dish, dot with the marzipan and brush the marmalade on top.
Pour over the cream mixture and set aside to soak for 15 minutes.
Press the buns down into the custard mixture as they soften.
Bake for 50 minutes until set, then remove and let it stand for 10 minutes.
Dust lightly with icing sugar and serve while still warm.
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