Hot Cross Bun Bread & Butter Pudding

An old-fashioned English family favourite that goes easy on the wallet and is a great way to use up the Easter Hot Cross Buns!

Key Details

  • Serves: 6-8
  • Prep time: 30 minutes
  • Cook time: 35-40 minutes
  • Difficulty: Easy


  • 250ml full-fat milk
  • 300ml double cream
  • 1tsp vanilla extract
  • a pinch of cinnamon
  • 3 whole large eggs, plus 1 egg yolk
  • 1 orange, zest of
  • 3tbsp golden caster sugar
  • 4 hot crossed buns, buttered
  • a sprinkle of demerara sugar


Preheat the oven to 180°C/ 350°F/gas 4.

To make the custard heat the milk, cream, cinnamon and orange zest together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture over the eggs, stirring constantly until smooth. Stir in the vanilla.

Butter one side of the hot cross buns. Lay them in an overproof dish, overlapping slightly. pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

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