Hot cross bun and butter pudding

What better way to round off your Easter meal than with a bread and butter pudding made with hot cross buns?

Serves: 4


  • 6 hot cross buns (slightly stale are better!)
  • 30g butter
  • 1 orange – zest only
  • 4 eggs (medium)
  • 200ml double cream
  • 500ml milk
  • 1 tsp vanilla extract
  • 75g sugar
  • 3 tbsp chunky marmalade
  • Icing sugar for dusting


  1. Preheat the oven to 160˚C/ gas mark 3.
  2. Cut the buns in half and spread with butter. Layer the bases of the buns into an ovenproof dish and grate over the orange zest. Add the tops.
  3. Warm the milk and cream, remove from the heat and add the eggs, sugar and vanilla, whisk well. (Be careful not to overheat the milk or the eggs will scramble.)
  4. Pour the milk mix over the top of the buns and leave to soak for at least 15 minutes.
  5. Spoon the marmalade over the top of the buns.
    Bake for 45 to 50 minutes or until well risen and set.
  6. Dust with icing sugar and serve warm with cream.