Ingredients

• 6 hot cross buns, thinly sliced
• 50g/2oz butter, melted
• 75g/3oz dried apricots, chopped
• 3 medium eggs
• 50g/2oz caster sugar
• 450ml/¾pt milk
•   ground cinnamon, for sprinkling
• 3 tbsp runny honey
•   whipped cream, to serve

Method

1. Brush each slice of the hot cross buns with a little melted butter. Arrange the slices, butter side down, in 6 individual ovenproof dishes. Sprinkle with the apricots. Whisk together the eggs and sugar, then beat in the milk. Strain into a jug. Slowly pour over the puddings. Sprinkle with the ground cinnamon. Leave to stand for 30 mins.
2. Preheat the oven to 170°C/Fan 150°C/Gas Mark 3. Place the puddings on a baking tray. Bake for 35 mins until just set and the top is lightly browned. Drizzle each pudding with a little honey. Serve warm with whipped cream.

Notes