Photo: Sorin Gheorghita
Hot Cross Bun Apricot Pudding
7 ingredients
Serves 6
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
346
Calories
24g
Protein
18g
Fat
23g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 hot cross buns
- 50g (2oz) Yeo Valley organic butter
- 125g (4.5oz) dried apricots, chopped
- 50g (2oz) soft brown sugar
- 3 eggs, beaten
- 275ml (10floz) Yeo Valley Organic Wholemilk
- 200g (7oz) Yeo Valley Organic Greek Yogurt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes