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An Easter treat: How to make the perfect hot cross bun & butter pudding

hot cross bun & butter pudding

Like classic bread and butter pudding? Try this twist that uses hot cross buns instead, from Imogen Krupski at Capital Cooking .

Serves 4

4 hot cross buns
20g butter, softened
3 tbsp orange marmalade
2 eggs
150ml double cream
300ml milk
50g caster sugar
zest of 1 orange
1/2 tsp vanilla extract
pinch nutmeg and cinnamon
1 tbsp Demerara sugar

Pre-heat the oven to 180C/160C fan/Gas Mark 4. Grease a shallow ovenproof dish.

Slice the hot cross buns in half, spread with the softened butter and marmalade and place into the ovenproof dish.

In a clean bowl whisk together the eggs, cream, milk, sugar, orange zest, vanilla extract and spices to make a custard. Pour the custard over the hot cross buns and leave to soak for 20-30 minutes. You will need to press the hot cross buns down into the custard so that it gets fully absorbed.

Sprinkle with Demerara sugar and cook on the middle shelf for approximately 40 minutes until risen and set. Leave to stand for 10 minutes before diving in! Serve warm with cream or ice-cream.