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Hot Cross Bun Pudding


4 hot cross buns, stale and cubed
1 cup of brown sugar
5-6 egg whole eggs
Pinch of salt
Lemon zest
300g full cream milk
150g cream
Sprinkle of Castor sugar

Glass oven dish
Large oven proof dish, to create a water bath
Wooden spoon
Mixing Bowl
Aluminum foil


  1. Pour your milk and cream into a saucepan and bring it up to a simmer. Keep an eye on it so it doesn’t stick to the bottom of the pot.
  1. Place brown sugar into a mixing bowl. Add eggs, pinch of salt, lemon zest and whisk to combine.
  1. Roughly chop hot cross buns into about 3cm chunks and place into baking dish.
  2. Once your cream mixture is simmering, pull off the stove and slowly whisk into your egg mixture.
  3. Pour over hot cross buns chunks.
  4. Leave to set in the fridge for a couple of hours.
  1. Preheat oven to 160 degrees, take hot cross bun dish out of fridge to return to room temperature.
  1. Boil 1L of water and fill your larger ovenproof dish to create a water bath. It should be ¾ of the way up the side of your pudding dish.
  1. Tightly cover both dishes with aluminium foil to trap in steam.
  1. Carefully place in the oven and bake for 30-40 minutes, until the pudding has just set and has a jello-like jiggle. 
  1.  Allow to cool a little, scoop out and enjoy with your favourite icecream!
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