Easter baking in the UK abroad: the recipes Britain: M&S hot cross bread and butter pudding An Easter twist to the classic pudding. 6-8 buttered 4oz ramekins 4 M&S classic hot cross buns 50g unsalted butter, softened 1 vanilla pod or a few drops of vanilla essence 300ml double cream 300ml semi-skimmed milk 8 egg yolks 175g caster sugar To make the custard, split the vanilla pod and place in saucepan with the cream and milk and bring to boil. Meanwhile, whisk together eggs and sugar in a bowl. Allow the cream mix to cool a little then strain it onto egg yolks, stirring all the time. Split and butter the hot cross buns and put the slices into the ramekins. Pour over the custard, lightly pressing the bread to help it soak in, and leave to stand for 20 to 30 minutes. Bake for 20 to 30 minutes. Serve hot with Devon clotted cream.