HOT CROSS BREAD & BUTTER PUDDING

Takes 1hr serves 4

50g butter, softened, plus extra for greasing 6 hot cross buns, cut into 1.5cm slices 4tbsp apricot jam 50g dried apricots, chopped 50g sultanas

50ml cointreau (or rum) 3 eggs, plus 1 yolk 300ml whole milk 300ml single cream, plus extra to serve 50g sugar 1tsp vanilla extract Pinch of ground cinnamon 1tbsp demerara sugar

1 Grease a 1.5L ovenproof dish with butter. Spread the hot cross bun slices liberally with butter, then top with the apricot jam. Warm the dried apricots and sultanas in the Cointreau or rum, then set aside to cool and let the fruit swell. 2 Whisk together the eggs and the extra yolk, milk, cream, sugar, vanilla extract and ground cinnamon. 3 Preheat the oven to 180°C/fan 160°C/ Gas 4. Arrange the buns in the dish and scatter with the alcohol-soaked fruit. Pour the custard mixture over the top and press it into the buns a little. Cover and leave to soak for at least 10min. 4 Scatter the pudding with the demerara sugar. Bake in the oven for 30-40min, until golden, puffed up and set. Serve hot, with pouring cream on the side.