This recipe is a great spring take on traditional bread and butter pudding, and goes perfect with Easter lunch.
Pre-heat the barbecue for baking (in-direct method) at a medium/high heat (180°C). Slice the buns horizontally into three slices and butter one side of each slice.
Grease four large ramekin dishes with a little butter. Place the first slice of hot cross bun on the base and sprinkle with sugar and orange zest. Repeat with the second slice and then add the top of the bun and sprinkle with just the sugar. Make sure you save some of the sugar and orange zest and repeat for the remaining three puddings.
Place the eggs, milk and cream in a bowl and whisk to mix thoroughly. Pour equally over the puddings.
Bake (in-direct method) for approximately 15-20 minutes, or until the top is golden. Serve with ice cream, or clotted cream.
For variety try 4 tablespoons of marmalade instead of the orange zest and sugar.
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