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Hot Cross Bun and Butter Puddings
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There's already a wealth of spice and dried fruit in hot cross buns, so they easily convert to these puddings. The custard is delicately spiced and light, as it's made from milk not cream, giving a fluffier overall texture.
The nutmeggy aroma of the buns and the custardy texture both work well with a raisiny Muscat.
Typical values per serving:
This recipe was first published in Sat Apr 01 01:00:00 BST 2006.
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