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Hot Cross Bun
Bread and Butter Pudding

An Easter twist on a classic, traditionally British pud, this hearty dish is the perfect Easter Sunday dessert. Enjoy it warm by itself, with lashings of cream or your favourite ice cream.

Prep Time: 1 hour, 20 mins | Cook Time: 30-40 mins | Serves: 4-6 servings

6 Artisan Bakery hot cross buns

50g butter

175g marmalade

300ml double cream

300ml whole milk

2-3tbsp sugar

4 eggs
1. Slice the hot cross buns horizontally into three then spread each slice with butter and marmalade and cut diagonally in half.

2. Butter an oven proof dish and arrange the bun triangles in it.

3. Pour the milk, cream and sugar into a saucepan and heat slowly until hot, stirring often. Don't let the mixture boil.

4. Slowly pour the hot cream mix into the eggs in a consistent stream as you whisk the eggs.

5. Strain the mix and then pour over the buns, and allow them to soak for an hour.

6. Heat the oven to 190°C and bake for 30 - 40 mins or until the pudding is just set and golden brown.
Image Credit: Dairy Diary