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Hot Cross Bun & Butter Pudding

Continuing with the Easter theme here is a fab British classic made using hot cross buns. Best made when the buns are a little stale as they absorb the custard better that way. I added a good dollop of vanilla paste to the custard, but a bit of orange zest, or a grating of nutmeg would also be delicious.

A good start to the week don’t you think?

Serves 6-8

1/2 ingredients for a smaller portion


500ml milk

4 eggs

2 tablespoons caster sugar

1-2 teaspoons vanilla paste

15 mini hot cross buns or 7-8 regular sized

1 tablespoons butter - room temperature


Preheat the oven to 170 degrees (conventional) 150 degrees (fan)

Whisk the eggs and then mix with the sugar, milk and vanilla.

Halve the hot cross buns and spread with butter. Add the bottom half to an oven dish and pour over 1/2 of the custard mixture. Place the other halves on top and pour over the rest of the custard. Leave to soak for at least 30 minutes.

Bake for 30-35 minutes.

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