Easter hot cross buns pudding

This rustic and hearty pudding is a great way to use up those two-day-old leftover hot cross buns.

  • 25 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print
Hot cross buns pudding


Hot cross buns pudding
  • 7 hot cross buns
  • 50 gram butter, softened
  • 5 eggs
  • 300 millilitre cream
  • 1/2 cup brown sugar
  • pinch of cinnamon or mixed spice
  • 2 tablespoon liquid honey
  • icing sugar and plain yoghurt, to serve


  • 1
    Preheat the oven to 175°C. Cut each bun into three even slices, and butter. Arrange slices in a large, lined loaf tin or similar.
  • 2
    Whisk eggs, cream, sugar and spice, then pour over the buns. Allow to rest and soak up the cream for at least 20 minutes.
  • 3
    Drizzle over the honey and cover loosely with foil. Bake for 20 minutes, then remove the foil and cook for a further 20 minutes or until golden and the custard has set in the centre.
  • 4
    Dust with icing sugar and serve with yoghurt.


Try hot cross bun French toast. Slice buns in half, then dip into a mixture of beaten egg with a dash of milk. Fry gently in a little butter until golden, then top with bacon and a drizzle of honey.

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