Hot cross bun bread and butter pudding

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1:15

Serves 6

Easy

We’ve combined hot cross buns and bread and butter pudding to bring you this indulgent and creamy dish.

Packed full of fruity deliciousness, spices and double cream, this Easter dessert is perfect after-dinner treat. Our hot cross bun bread and butter pudding is also a great way to use up any leftover hot cross buns that need eating quickly.

Content image
Ingredients image

What you'll need...

  • 6 hot cross buns
  • 50g butter, softened
  • 60g caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 250ml milk
  • 150ml double cream
  • Handful of blueberries, optional
  • Icing sugar, for dusting

Method

  1. Preheat the oven to 180C/160C Fan/Gas mark 3. Butter an ovenproof dish that fits the 6 hot cross buns. 

  2. Slice the hot cross buns in half and butter the bottom half on both sides, saving the top halves till later. Arrange the bottom halves in the ovenproof dish. Add some blueberries if you desire.

  3. Whisk together the eggs, caster sugar, vanilla, milk and double cream. Once it’s combined, slowly pour half the mixture over the bottom halves.  

  1. Take the top halves and butter each side of the bun. Place on top of the bottom halves and dot with a few pieces of butter to keep the tops from becoming too dark. 

  2. Pour over the remaining mixture and leave to soak for an hour (you can place straight in the oven if you’re in a rush!). 

  3. Bake for 45 mins or until the tops have turned a rich, brown colour. You can add a sprinkling of more blueberries 5 minutes before removing if you wish, so they have time to cook. Once golden brown and bubbling, remove and allow to cool for a few minutes before serving with a dusting of icing sugar! 

Shop the tools you will need

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Stoneware Oven Dish

27cm x 21cm Reactive Blue

£14

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£12

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Whisk

Silicone

£8

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Stoneware Oven Dishes Set

3 Piece Reactive Grey

£44

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