Hot Cross Bun Pudding

Method

Cut each bun across twice horizontally to make 3 slices. Leave the tops to one side and spread each slice thinly with low fat spread and cut in half. Arrange bun slices spread side up in a round, deep 2pt/1.2 litres ovenproof dish. Sprinkle the layers with the lemon rind and cinnamon. Finish with the 4 bun tops. Beat the eggs with the milk. Strain the mixture over the buns and sprinkle some demerara sugar on the top. Bake at 180C/350F/gas mark 4 for about 40 mins or until the top is crisp and golden and the pudding is risen and set. Serve hot. PER SERVING 287 Kcal, fat 10.9g, saturated fat 3g, salt 0.5g, carbohydrate 38g, sugar 20.5g, fibre 0.9g