Calories 615 per portion
Fat 42g (23.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

• Hot cross buns 6 large, each sliced into 3 horizontally
• Butter 50g (2oz), softened
• Apricot jam 175g (6oz)
• Double cream 300ml (½ pint)
• Milk 300ml (½ pint)
• Golden caster sugar 2-3 tbsp
• Eggs 4, lightly beaten

Instructions

1. Spread each slice of bun with butter and jam. Sandwich buns together and cut in half along the diagonal.
2. Butter a 1.7 litre (3 pint) ovenproof dish. Arrange bun triangles neatly in the dish.
3. Pour cream, milk and sugar (if buns are very sweet, use 2 tbsp) into a large saucepan and bring slowly to scalding point, stirring often; do not allow to boil.
4. Pour hot cream onto eggs in a slow and steady stream, whisking constantly. Strain and pour over buns. Leave to soak for an hour.
5. Preheat oven to 190°C(170°fan)/375°F/Gas 5. Place pudding into a larger ovenproof dish containing enough water to come halfway up sides of dish and bake for
   35-40 minutes or until just set and golden. Serve warm.