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Hot Cross Buns & Apricot Butter Pudding

Perfect at your Easter table as an Easter themed version of Bread and Butter Pudding or if you just stuck with a load of Hot Cross Buns. A very appealing dessert with the sweetness and spice of the buns rounded off by FRUGURT's creamy Apricot Yogurt .



  • 4 hot cross buns

  • 50g Unsalted Butter

  • 120g dried apricots, chopped

  • 20g brown sugar

  • 3 eggs, beaten

  • 220ml Milk

  • 2 cups FRUGURT Apricot Stirred Yogurt (260g)

Serves: 4-6 | Total Time: 1 hour


  • Preheat the oven 180C/gas mark 4.

  • Thickly slice the buns from top to bottom and butter one side of each slice.

  • Grease an ovenproof dish with a little butter and arrange the bread slices on the base so they overlap slightly. Scatter over the apricots.

  • In a bowl whisk up the eggs, milk, FRUGURT Apricot Yogurt and sugar, then 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 and bake for 30-40 minutes until the custard is just set. Remove from the oven.

  • Serve up with a dollop of our Apricot Stirred Yogurt or Fresh Cream.

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