Hot cross bun bread and butter pudding

Method:

1. Pre-heat oven to 175°C.

2. Cut buns in half and lay in a roasting dish approximately 20x30cm.

3. Scatter berries over the buns.

4. Beat the eggs with the milk and pour over the buns and berries.

5. Let the egg mixture soak into the buns for 10-15 minutes.

6. Bake for approximately 45 minutes or until the egg has set and the pudding has puffed up.

7. Remove from oven and serve warm with plain yoghurt.

Tips:

• To lower the sugar content, use fruitless hot cross buns instead.

• Drained canned peaches or apricots can be used instead of berries