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Hot Cross Bun Pudding

  • 10 min
  • 50 min
  • 8
  • Medium
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hot cross bun pudding

Recipe Ingredients

  • butter, to grease
  • 12 hot cross buns
  • 1 tsp ground cinnamon
  • 50g sultanas
  • 500ml full-cream milk
  • 250ml double cream
  • 3 medium eggs
  • 3 medium egg yolks
  • 125g caster sugar
  • 2 tsp vanilla extract
  • icing sugar, to dust

Recipe Directions

1. Preheat oven to 170°C. Grease a rough 20,5cm x 30,5cm x 7,5cm ovenproof serving dish with butter. Next, halve the hot cross buns horizontally and arrange the bottoms so they cover the base – overlapping the bases and cutting into smaller pieces if needed. 2. Scatter over the cinnamon and sultanas, then arrange the tops of the buns over the bases, overlapping to make an attractive layer. 3. In a large bowl, whisk together the milk, cream, whole eggs and yolks, caster sugar and vanilla until combined. Pour over the buns, pressing down on them lightly so they soak up some of the liquid 4. Bake for 45 to 50 minutes or until the custard is set throughout. (Insert a knife to check.) Dust with a little icing sugar and serve immediately.
EACH SERVING About 2 380kJ, 12g protein, 29g fat (15g saturated), 65g carbohydrate (40g sugars), 2g fibre.
GET AHEAD Prepare to end of step 2 up to an hour ahead. Loosely cover with foil and leave at room temperature. Uncover and complete recipe to serve. 

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