Hot and fruity bread and butter pudding

Using teacakes, or hot cross buns, makes this pud extra fruity.

Serves 4 • Ready in 1 hr, plus soaking time

50g butter, softened, plus extra for greasing

6 teacakes or hot cross buns, cut into 1.5cm slices 4tbsp apricot jam

50g dried apricots, chopped

50g sultanas

50ml Cointreau, rum or orange juice 3 eggs, plus 1 yolk

300ml whole milk

300ml single cream

50g caster sugar

1tsp vanilla extract

Pinch of ground cinnamon

1tbsp demerara sugar

1 Grease a 1.5ltr ovenproof dish with butter. Spread the slices of bun liberally with butter, then spread with apricot jam. Warm the dried apricots and sultanas in the Cointreau, rum or orange juice, then set aside to cool and let the fruit swell.

2 Whisk together the eggs, egg yolk, milk, cream, caster sugar, vanilla extract and ground cinnamon. 3 Arrange the bun slices in the dish, and scatter over the soaked fruit. Pour the custard mixture over the top and press the buns down a little into the custard. Leave to soak for 10 mins.

4 Meanwhile, heat the oven to 180C/gas 4. Scatter the demerara sugar over the pudding and bake for 30-40 mins, until golden, puffed up and just set. Serve warm.

Per serving: 564 cals, 30g fat, 14g sat fat, 65g carbs

Back to the future puds

TIP This is a great make-ahead pudding as you can assemble it, then leave it to soak up the custard for several hours before baking