Recipe: Hot Cross Bun Baked Pudding

This is a great recipe for using up the leftover hot cross buns at Easter and perfect for those cooler nights!

Hot Cross Bun Baked Pudding

Serves 6-10


  • 6 hot cross buns
  • 600ml thickened cream
  • 4 free range eggs – yolks only
  • 75g caster sugar
  • Pinch of salt
  • 50g flaked almonds
  • 30g sultanas
  • 50g unsalted butter, melted
  • 1 teaspoon vanilla essence

hot cross bun


  1. Pre-heat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
  2. Cut the hot cross buns in half and brush each side with butter; then close them up again.
  3. Put into rectangular baking dish approximately 40cm by 20cm.
  4. Whisk the egg yolks and caster sugar together until the mixture turns pale and thickens.
  5. Put the cream into a small pot on a low flame and gently bring to a boil, stirring along the way. Make sure the cream doesn’t burn on the bottom of the pan!
  6. Once boiling, pour a small amount of the boiling cream over the egg yolk mixture and whisk well.
  7. Repeat with another small amount, and whisk well. Add the remaining cream and whisk again. Add the vanilla essence and salt, and whisk further.
  8. Pour the custard mixture over the buns and let stand for six minutes to absorb the liquid.
  9. Sprinkle the sultanas and almonds over and around the hot cross buns.
  10. Cover loosely with foil and bake for 15 minutes.
  11. Remove foil and bake for an additional 10 minutes or until golden and just set.


Recipe courtesy of Expat Kitchen.

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