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  • Writer's pictureLisa Nell

Bread and Butter 'Hot Cross' Pudding

I'm not normally a 'bread and butter' pudding sort of person, but hot cross buns, custard and chocolate kind of excite me! This is my Easter version of the classic.

For this recipe you will need a 25cm oven proof dish.

Pre-heat your oven to 140ºC Fan.


3 Large Eggs

75g Caster Sugar

400ml Whole Milk

200ml Double Cream

1 Tsp Vanilla Extract

2 Tbsp Orange Liqueur (optional)

7 Hot Cross Buns (Halved)(I used shop bought, apple flavour, as these are my favourite)



1 Apple (Cored, Peeled and Chopped into small pieces)

Zest of 1 Orange

Handful of Dark Chocolate Pieces

How I made my Bread and Butter 'Hot Cross' Pudding:

  1. First, make the custard. Place the eggs and sugar in a large bowl and whisk together well.

  2. Then, place the milk and cream in a saucepan and gently bring to a simmering boil. Once ready, pour over the egg mixture and whisk together to combine well.

  3. Add in the vanilla and liqueur (if using). Set aside.

  4. Butter and add marmalade to each half of your hot cross buns.

  5. Put the two halves of each bun back together. Keep one bun whole, but with the remaining 6, cut these into halves again so you end up with 12 pieces.

  6. With the whole bun placed in the middle of your oven proof dish, arrange the 12 pieces around the dish very snugly so there are no gaps.

  7. Add the pieces of apple to the dish, then carefully pour over the custard.

  8. Add the orange zest and dark chocolate pieces, then leave the dish to sit for 15 minutes so the custard can soak into the buns.

9. In the meantime, pre-heat your oven to 140ºC Fan.

10. Before adding the dish to the oven, press the buns down into the custard so they are covered.

11. Bake for 35-40 minutes, depending on your oven.

12. Goes really well with a scoop of ice cream, some cream and a cup of tea!

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