Hot Cross Bun and Apricot Pudding

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Pudding Recipe = Hot Cross Bun and Apricot Pudding - Serves 6

100 ml butter
6 hot cross buns, halved
100 g dried apricots
250 ml cream
3 large eggs, lightly beaten 10 ml ground cinnamon
125 ml sugar

Preheat oven to 160 ºC. Grease an ovenproof dish with half of the butter. Spread remaining butter on to the insides of the hot cross buns. Layer buns in the dish and scatter over the apricots. Whisk cream and eggs together and pour over buns. Mix cinnamon and sugar together and sprinkle over pudding. Bake in the oven for 30-40 minutes until set. Serve warm with custard or cream.