Name: Hot cross bun & butter pudding
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: British
Ingredients: 300ml pot double cream; 600ml milk; 4 eggs; 100g golden caster sugar; 1 ½ tsp vanilla essence; 8 hot cross buns; 40g soft butter; 100g marzipan cubed; 3 tbsp chunky marmalade; icing sugar for dusting

Home
Recipes
Hot cross bun & butter pudding

Hot cross bun & butter pudding

Sara Buenfeld

Published: April 12, 2013 at 11:01 AM

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.5 out of 5.40 ratingsRate

loading...

Like classic bread and butter pudding? Try this twist that uses hot cross buns instead – a great way to use up any Easter leftovers

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cointreau custard

A star rating of 4 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

300ml pot double cream
600ml milk
4 eggs
100g golden caster sugar
1 ½ tsp vanilla

essence
8 hot cross buns
40g soft butter
100g marzipan

cubed
3 tbsp chunky marmalade
icing sugar

for dusting

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal581
fat34g
saturates17g
carbs61g
sugars44g
fibre1g
protein11g
salt0.41g

low

Method

step 1

Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
step 2

Halve the hot cross buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade on top.
step 3

Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
step 4

Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.

RECIPE TIPS

MAKE AHEAD

You can make this pud a day ahead. Warm it gently in the just-turned-off oven covered with foil, while you eat your Sunday roast.

Recipe from Good Food magazine, April 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.40 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now