HOT CROSS BUN AND APRICOT BUTTER PUDDING
A wonderful Easter alternative to the traditional bread and butter pudding. The sweet and spicy buns and apricots make a superb combination together with the creamy yogurt and milk.
Serves 4-6
4 hot cross buns 50g butter 125g dried apricots, chopped
50g soft brown sugar 3 eggs, beaten 275ml whole milk 200g greek style natural yogurt
1 Preheat the oven 1800C, gas mark 4.
2 Slice the buns vertically into thick slices and
Need a delicious Hot Cross Bun
Recipe? You will find one in Issue 1, p.44. Available online at
www.foodlover
magazine.com
butter one side of each slice.
3 Grease an ovenproof dish with a little butter and arrange the bread slices on the base, overlapping slightly. Scatter over the apricots.
4 Place the eggs, milk, yogurt and sugar in a bowl and whisk to mix thoroughly. Pour the mixture over the bread and apricots.
5 Place the dish in a large roasting tin. Fill the tin half way up with boiling water. Bake for 30-40 minutes until the custard is just set. Remove from the oven.
6 Serve with organic greek style natural yogurt or crème fraîche.
www.YeoValley.co.uk F
It’s beginning to look like Spring
www.dartmarina.com
Enjoy a riverside break in Dartmouth
dart marina HOTEL & SPA
Call 01803 832580 Sandquay Rd, Dartmouth, Devon TQ6 9PH.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60