How To Make A Hot Cross Bun-and-Butter Pudding

It doesn’t get much better than traditional hot cross buns at Easter - or does it? Whip up this family-friendly, awesomely gooey hot cross bun and butter pudding in just 6 simple steps and never look at a regular hot cross bun the same way again.

By: ISABELLE M. / 23/03/2018

1. Get Everything Ready

You may be tempted to eat these traditional treats straight away, but trust us, soak the buns in creamy custard then bake studded with chocolate, cinnamon and pecans for a mouth-watering result. The best part? You can make this gorgeously gooey Easter pudding in just 6 simple steps.

Utensils: - Baking dish (deep 23-24cm) - Large roasting tin - Aluminium foil

Ingredients: - 1 egg - 50g butter
- 500ml thick vanilla custard - 100ml full cream - 1 tsp ground cinnamon - 25g pecan nuts - 50g chocolate or chocolate nibs - 4 hot cross buns (your choice of type)

*Allergens: Egg, Tree Nuts, Milk, Gluten

Cooking Tip: You are welcome to double or even triple the mixture and use more than 4 hot cross buns (if you’re really hungry!). The only requirement is that the hot cross buns must fit comfortably in the dish without overlapping. A deep dish is ideal.

2. Prepare The Buns

Remove 50g butter from the fridge and allow to soften. Preheat the oven to 180C. Cut each hot cross bun in half horizontally and spread with butter, reserving a little to grease your baking tray.

3. Make The Custard

Add 1 egg and 100 ml of milk to the custard and mix until well combined.

4. Chop The Chocolate

Coarsely chop the pecans and chocolate (if you are using a block) and combine in a small bowl. Use the remainder of your butter to grease a large ovenproof dish. Ensure the hot cross buns will fit comfortably without overlapping.

5. Assemble The Pudding

Bring a kettle to the boil. Arrange the bun bases in the prepared dish and sprinkle with cinnamon. Scatter over half of the chocolate and pecans, then put the tops of the buns back on. Pour the custard around the buns, being careful not to get any on the bun lids. Scatter over the remaining chocolate and pecan mixture.

6. Prepare Water Bath

Place the dish in a large roasting tin. Pour boiling water into the roasting tin around the dish to about halfway up the pan to make a water bath.

7. Bake

Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the custard is just set. Remove from the oven, then carefully remove the dish from the water bath. Stand for 10 minutes before serving, sprinkle with icing sugar for a final sweet hit and enjoy!

So what are you waiting for? Get cooking on this delectable bun and butter pudding and blow your loved ones away this Easter.

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