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Hot Cross Bun Pudding
  • Prep
    15 mins
  • Total
    45 mins
  • Serving
    Serves 6-8

Hot Cross Bun Bread & Butter Pudding

Hot Cross Bun Bread and Butter Pudding with Chocolate and Berries


Ingredients

400ml Devondale Long Life Thickened Cream
400ml Devondale Full Cream Pure Milk
6 eggs
100 gm sugar
2 tbsp vanilla extract
8 hot cross buns (cut into quarters)
50g Devondale unsalted Butter
200 gm left over chocolate Easter eggs
200 gm strawberries quartered
50 gm icing sugar sifted to serve


Directions

  1. Preheat oven to 165°C.
  2. Butter a deep oven proof dish approx. 22cm x 25cm x 5 cm
  3. On a medium heat in a saucepan heat milk and cream but do not boil
  4. In a medium-large mixing bowl mix together the sugar, egg and vanilla, then slowly add the hot milk mixture stirring continuously then set aside
  5. In another medium - large bowl add the hot cross buns, strawberries, chocolate and butter mixing through until all is coated
  6. Place bun mix into an oven proof dish and top with the milk mix and press down until all is moist and let sit for 10 minutes.
  7. Reserve some of the quartered hot cross bun lids (with the cross visible) to leave on the top of the pudding.
  8. Cover and bake for 20 minutes with the foil on and another 20 minutes with the foil off until brown on top and cooked through
  9. Serve hot or cold with a little icing sugar sifted on top