Hot cross bread & lemon pudding

Hot cross bread & lemon pudding

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(23 ratings)

Prep: 20 mins Cook: 40 mins Plus standing


Serves 4

Use up your leftover fruit buns in this sumptuous spin on traditional bread and butter pudding - a great spring bake

Nutrition and extra info

Nutrition: per serving

  • kcal676
  • fat38g
  • saturates20g
  • carbs74g
  • sugars49g
  • fibre1g
  • protein10g
  • salt0.4g
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  • knob of butter, for the dish



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 stale hot cross buns
  • 200g lemon curd
  • 2 large eggs
  • 200ml double cream
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ½ tsp vanilla extract
  • 4 tbsp caster sugar
  • little lemon zest
  • cream or vanilla ice cream, to serve (optional)


  1. Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd. Arrange buns in the dish.

  2. Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.

  3. Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like.

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Comments, questions and tips

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23rd Mar, 2019
I made this a couple of days ago with fruited teacakes and omitted the sugar after reading the comments. I also only spread the curd onto the teacakes because I didn't have enough to add to the custard. I sprinkled the top with cinnamon for a little extra sweetness. This modification suited us very well and it was lovely. Definitely one to make time with hot cross buns!
16th Feb, 2019
This was delicious, despite mine needing to be dairy free. I used 400ml of sweetened soya milk instead of milk and cream and it worked brilliantly.
16th Feb, 2019
Madly delicious - even as a dairy free version! I used 400ml of sweetened soya milk instead of milk and cream and the result was brilliant.
28th Mar, 2016
Made this yesterday for Easter Sunday pudding. Used Tesco finest zesty lemon curd, cut the buns up into smaller pieces and left to soak for about four hours. Absolutely delicious. Don't think I can wait until next Easter to have it again. Luckily there's cold leftovers today :)
6th Apr, 2015
Made this for pudding on Easter Sunday with marmalade on the hot cross buns (and shop bought custard due to time pressures). Went down a treat.
12th Apr, 2013
Not brilliant, made it for Easter Sunday with friends, one said it looked like school dinners! Taste was ok but not impressed and will not make again.
6th Apr, 2013
This was very tasty, but next time I will cut the hot cross buns into pieces after I have put lemon curd in the middle maybe into 4 pieces. also I did not find there was enough lemony custard so will be doubling the amount or maybe using all the 300ml carton of double cream I bought with 300ml of milk. Very yummy, though and found it served more than 4 more like 6! Also my hot cross buns floated and despite leaving for the 30 mins specified they had to be pushed down into the custard. Great desert for kids and adults alike especially at Easter with all the hot cross buns on special offer!
3rd Apr, 2013
I made this on Sunday OMG it was amazing! I dont like bread and butter pudding, & cant say i really like hot cross buns but thought i would make it for my parents. I liked the look and smell of it so had some, and then went back for seconds! I think the 'tesco finest' lemon curd made it that little bit nicer. everyone loved it. I will deffinately be making this again!!
2nd Apr, 2013
Lovely, used up homemade Hot X Buns but didn't leave to cook for quite long enough so was a little runny in the middle, but a good pud! Partner had seconds - a v.good sign!!
6th Jan, 2013
Absolutely delicious. Will definitely make again.


16th Mar, 2016
I wonder if I could do something similar with stale jam or custard filled doughnuts? Cut doughnuts in half spread with more jam. Rather than lemon curd in the custard add lemon zest and a little more sugar?
goodfoodteam's picture
20th May, 2016
Hi there, yes we do think this sounds like it would work, but it will have a slightly different texture to the buns in this and you may want to leave as is or reduce the sugar in the cream mixture if the doughnuts are sugar coated. Let us know how you get on.
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