Easter Bread and Butter Pudding

1. Place a large non stick frying pan on a medium heat and add the sugar and lemon juice.
2. Allow the sugar to dissolve to create a caramel.
3. Stir in 30g butter and add the sliced apples, cooking for 3-4 minutes until the apples have softened and slightly caramelized.
4. Slice the hot cross buns, and place on a baking tray.
5. Place under the grill to toast and allow to cool.
6. Spread the remaining butter over the toasted surface of the buns and place in an ovenproof dish.
7. Layer the bottom half of the six buns in the dish, then add the caramelized apples.
8. Place the tops of the buns on top.

Custard

1. Meanwhile to prepare the custard break the eggs into a bowl and add the caster sugar.
2. Pour the milk and cream into a saucepan and bring to the boil, remove from the heat and pour into the egg mixture, stirring continuously.
3. Ladle the custard over the hot cross buns and place in a preheated oven at 160°C/325°F/Gas Mark 3 for 25-30 minutes.
4. Remove from the oven and serve immediately.