Easter Hot Cross Buns Pudding

clock 25 minutes + 40 minutes bowl Serves 6


  • 7 hot cross buns
  • 50g butter, softened
  • 5 eggs
  • 300ml cream
  • ½ cup brown sugar
  • pinch of cinnamon or mixed spice
  • 2 Tbsp liquid honey
  • icing sugar and plain yoghurt, to serve
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  • 1. Preheat oven to 175°C. Cut each bun into three even slices and butter. Arrange slices in a large ovenproof dish..

  • 2. Whisk eggs, cream, sugar and spice, then pour over the buns. Allow to rest and soak up the cream for at least 20 minutes.

  • 3. Drizzle over honey and cover loosely with foil. Bake for 20 minutes, then remove the foil and cook for a further 20 minutes or until golden and the custard has set in the centre.

  • 4. Dust with icing sugar and serve with yoghurt.

  • Tips: Pudding can be covered with plastic wrap and chilled for up to 5 days.

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