Hot Cross Bun Pudding

This hot cross bun pudding is perfect for Easter entertaining, and for using up hot cross buns. The pudding base is soft and fluffy, the topped with a crunch top layer. This dessert is beautiful decorated with fresh berries and a dusting of icing sugar.

Course Dessert

Keyword Hot cross bun pudding

Prep Time 20

Cook Time 50

Resting Time 15

Total Time 1 25

Servings people

Calories 204kcal

Author Scruff

Equipment

Baking dish (Metric: 23 cm x 23 cm x 7cm / 2.8 L; US Customary: 9 in x 9 in x 3 in / 95 fl oz)

Ingredients

10 hot cross buns
Nutella for spreading. Can substitute for marmalade, jam, or other choice of spread. Can also be omitted.

Custard

3 eggs beaten
1/4 cup caster sugar
350 ml thickened cream
350 ml full cream milk
1 tsp vanilla extract

To decorate (optional)

fresh berries
icing sugar for dusting

Metric - US Customary

Instructions

Preheat oven to 160 C / 320 F.
Custard - beat the eggs in a medium-sized mixing bowl. Add the remaining custard ingredients and whisk until combined.
Hot cross buns - use a bread or other serrated knife to cut the tops off all 10 hot cross buns. Set aside. Take 9 of the bun bases and slice into thirds horizontally. Leave the tenth bun base whole.
Assemble - place a single layer of hot cross bun bases on the baking dish, spreading each one with Nutella as you go. Cut off sections of the tenth bun base to fill in any gaps. Pour over a third of the custard. Repeat two more times, or until you have used all the bun bases and custard. Place the 10 hot cross bun tops on top.
Soak - let the pudding rest for 15 minutes to allow the hot cross buns to soak up the custard.
Bake - loosely cover the pudding with aluminium foil. Bake, covered, for 40 minutes. Remove the foil then bake, uncovered, for 10 minutes.
Decorate - if decorating let the pudding sit for 15 minutes or so. Fill in the gaps between the hot cross bun tops with fresh berries, then dust with icing sugar.

Nutrition