Hot cross fun!

Get clever with your hot cross buns this Easter

- Kate Brown

BLUEBERRY & LEMON EASTER PUDDING

SERVES 6 PREP 25 MINS + SOAKING COOK 1 HOUR 10 MINS

• 6 pack (450g) traditional fruit hot cross buns

• 350g jar lemon curd

• 125g punnet blueberries

• 1/2 cup pure cream

• 3/4 cup milk

• 3 eggs

• 1/4 cup caster sugar

• 1 tsp vanilla bean paste extra blueberries, to decorate

• vanilla bean ice-cream, to serve

1 Preheat oven to 170°C. Grease and line base and sides of a large loaf pan (23.5 x 13cm top, 10 x 20cm base, 8cm tall). Place on an oven tray.

2 Cut each bun into 3 slices. Arrange the 6 bases into prepared loaf pan, top with 1/3 of the curd and 1/3 of the blueberries. Top with the 6 middle pieces of bun and spread with half the remaining curd and blueberries. Top with bun tops and dollop over remaining curd and scatter with blueberries.

3 In a large jug, whisk cream, milk, eggs, sugar and paste. Pour evenly over the bread mixture in pan. Set aside to soak 1 hour.

4 Bake 1 hour or until custard has set and top is golden. Set aside to cool for 45 mins to 1 hour.

5 Remove pudding from tin. Discard paper. Transfer to serving plate. Decorate with extra blueberries. Serve with ice-cream.

TIP

Pudding can be served warm or cold. Blueberries can be replaced with blackberries or raspberries.

CHOCOLATE HOT CROSS BUN TIRAMISU POTS