Our latest instalment of Yeo Valley recipes has arrived and I have a delicious twist on traditional bread and butter pudding to present to you. This recipe uses hot cross buns as the base and is a great family pudding for your Easter Sunday lunch.

Hot Cross Bun and Apricot Butter Pudding

Serves 4-6

4 hot cross buns
50g (2oz) Yeo Valley organic butter
125g (4½oz) dried apricots, chopped
50g (2oz) soft brown sugar
3 eggs, beaten
275ml (10floz) Yeo Valley Organic Wholemilk
200g (7oz) Yeo Valley Organic Greek Yogurt

Preheat the oven 180ºC, gas mark 4.

Slice the buns vertically into thick slices and 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, yogurt and sugar in a bowl and whisk to mix 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 Yeo Valley Greek Yogurt or Yeo Valley Crème fraiche.

I have used gluten-free hot cross buns for the recipe and I have to say it worked a treat! The sweet and spicy buns and apricots make a superb combination together with the creamy yogurt and milk. The addition of the Greek yoghurt makes this a lighter and dare I say a slightly healthier version of the traditional pudding. So, even if you’ve stuffed yourself silly with lunch, you can still indulge… almost guilt free!

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