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Hot Cross Bun Bread and Butter Pudding

A festive twist on a classic hearty dessert, this moreish recipe courtesy of our friends at the Diary Diary makes the most perfect Easter pudding, and proves that hot cross buns are for more than just toasting! Enjoy it warm by itself, or with lashings of cream or your favourite ice cream.

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What you'll need

  • 300ml milk
  • 50g butter, softened
  • 4 eggs, lightly beaten
  • 6 hot cross buns, each sliced into 3 horizontally
  • 300ml double cream
  • 175g apricot jam
  • 2-3 tbsp golden caster sugar

How to make

  1. Spread each slice of bun with butter and jam. Sandwich buns together and cut in half along the diagonal.
  2. Butter a 1.7 (3 pint) ovenproof dish. Arrange bun triangles neatly in the dish.
  3. Pour cream, milk and sugar (if buns are very sweet, only use 2 tbsp) into a large saucepan and bring slowly to scalding point, stirring often, do allow to boil.
  4. Pour hot cream onto eggs in a slow and steady stream, whisking constantly. Strain and pour over buns. Leave to soak for an hour.
  5. Preheat oven to 190C(170fan)/375F/Gas5. Place pudding into a larger ovenproof dish containing enough water to come halfway up sides of dish and bake for 35-40 minutes or until just set and golden. Serve warm.