Easy recipe Lemon-Blueberry Hot Cross Bread Butter Pudding

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about four Coles Bakery Hot Cross Buns, split fourty g butter, softened one quarter cup (eighty-fiveg) orange (Recipes by ingridients orange) marmalade one cup (one hundred and fiftyg) fresh or frozen blueberries six Coles Brand Australian Free Range Eggs, lightly whisked one cup (two hundred and fiftyml) milk one/about two cup (about one hundred and twenty-fiveml) thickened cream (Recipes by ingridients cream) (Recipes by ingridients cream) one/about two cup (about one hundred and teng) caster sugar about two tsp finely grated lemon rind about two tbsp lemon juice Preheat oven to about one hundred and sixty°C. Lightly grease an eight-cup (about two Litre) ovenproof dish. Spread the cut side of each bun half evenly with butter, then with marmalade. Arrange in the prepared pan, alternating the bases, marmalade-side up, with the tops, cross-side up. Sprinkle with the blueberries. Whisk the egg, milk,, cream (Recipes by ingridients cream) (Recipes by ingridients cream) sugar, lemon rind and lemon juice (Recipes by ingridients juice) in a large bowl. Strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for fifteen minutes to soak. Place the dish in a large roasting pan. Lemon-Blueberry Hot Cross Bread Butter Pudding. Pour enough boiling water (Recipes by ingridients water) into the roasting pan to come halfway up the sides of the dish. Lemon-Blueberry Hot Cross Bread Butter Pudding. Bake for thirty-about thirty-five minutes or until the custard is just set. Set aside for five minutes to cool slightly before serving. Serve warm or at room temperature. .