Hot Cross Bun and Apricot Butter Bake
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
4 hot cross buns50g Yeo Valley organic butter
125g dried apricots, chopped
50g soft brown sugar
3 free-range eggs, beaten
275ml Yeo Valley Organic Whole milk
200g Yeo Valley Organic Greek Yoghurt
method:
- Preheat the oven 180ºC/365F/Gas 4. Use a sharp knife to slice the buns vertically into thick slices and then butter one side of each slice.
- Grease an ovenproof dish with a little butter and arrange the bread slices on the base, overlapping slightly. Scatter over the apricots.
- Place the eggs, milk, yoghurt and sugar in a bowl and whisk to mix all the ingredients thoroughly. Pour the mixture over the bread and apricots.
- 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. Serve with Greek yoghurt, crème fraîche or custard.
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