Hot Cross Bun and Butter Pudding

Hot Cross Bun and Butter Pudding

Hot Cross Bun and Butter Pudding is a sensational spin on a British classic. This is a great way to use up leftover buns, add chocolate and custard for an indulgent and comforting pud.


  • 6 hot cross buns
  • 30g unsalted butter
  • grated rind 1 orange
  • 120g dark chocolate, chopped
  • 250ml milk (full-cream)
  • 250ml pure cream, plus extra serve
  • 2 eggs
  • 110g caster sugar
  • 1 tsp vanilla extract


Step 1

Preheat oven to 180C or 160C fan. Split hot cross buns in half horizontally and butter each half. Place basses in a 8 cup capacity baking dish, buttered sides up. Scatter with orange rind, then replace bun tops.

Step 2

Heat chocolate, milk and cream in a saucepan on medium, stirring until chocolate melts. Remove pan from heat.

Step 3

Whisk eggs, caster sugar and vanilla until combined. Stir in chocolate mixture, then pour over hot cross buns and let stand for 10 minutes.

Step 4

Bake for 35 minutes, until just set (centre will still be slightly runny), then stand for 5 minutes. Serve with extra cream.



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