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4.5 from 2 votes

Hot Cross Bread and Butter Pudding

If you wish you can add a handful of extra dried fruit to your pudding, raisins, currants, and sultanas.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert, Pudding
Cuisine: English
Keyword: Easter, Hot Cross Bun, Pudding
Servings: 6 people
Author: Christian Gott


For the Pudding

  • 8 ready-made Hot Cross Buns cut into slices
  • 100 gram Jersey unsalted Butter
  • 4 free-range Eggs
  • 75 gram Golden Caster Sugar
  • 250 ml Whole Jersey Milk
  • 250 ml Jersey Double Cream
  • 1 tablespoon quality Vanilla Essence

To Serve

  • Icing Sugar
  • Jersey Single Cream


  • First whisk the eggs, vanilla essence and 50 grams of the caster sugar together in a large heatproof bowl. 
  • Pour the milk and cream into a heavy-bottomed pan and slowly bring to a simmer then remove from the heat.
  •  Slowly pour the milk and cream onto the egg mixture whisking continuously then set aside.
  • Butter the hot cross bun slices, then layer into an ovenproof dish. Pour the egg custard mix over the layered hot cross buns and leave to stand for thirty minutes. 
  •  Whilst the pudding is soaking up the egg mix preheat your oven to 350 F / 180 C / Gas Mark 4.
  • Sprinkle with the remaining sugar, cover the pudding with foil and place the whole dish into a large deep baking tray. Pour in enough water to the tray to come a third of the way up the pudding dish, this is a simple bain-marie and will help prevent the pudding overcooking. 
  • Carefully place the bain-marie into the oven and bake for thirty to thirty-five minutes, or until the egg custard mix has set. Remove the foil for the final five minutes of cooking to brown the top.
  • Serve the pudding dusted with icing sugar and some cream.


Allergens in this recipe are;
Flour  Eggs Milk  Sulphites
Please see the allergens page