Ingredients
- 4 hot cross buns
- 15 g of unsalted butter
- 320 ml of double cream
- 100 ml of whole milk
- 3 eggs, 2 whole eggs and one yolk
- 100 g of rachel's greek style natural bio live yoghurt
- 1 tsp of demarara sugar
Method
Step 1
Pre-heat the oven to 160°C/Gas 3 and grease a 1 litre ovenproof dish.Step 2
Cut the hot cross buns in half and spread with butter both sides. Arrange the buns in an ovenproof dish layering the cross sides face up on top.Step 3
In a small pan add the cream and milk and heat until just warm.Step 4
In a small bowl add the eggs and egg yolk, pour over the heated cream and milk and whisk thoroughly. Add the yogurt, whisk again.Step 5
Pour the mixture over the buns a little at a time, ensuring it has time to soak in.Step 6
Sprinkle the pudding with demerara sugar and place on a baking sheet.Step 7
Bake for approx 30 minutes the resulting pudding should be puffed up, set and golden brown