Hot Cross Bun & Butter Pudding

Hot Cross Bun & Butter Pudding

If you're looking for an easy yet impressive pud for your Easter feasts, I have the ultimate twist on a classic for you! Inspired by some of the amazing ingredients available on Tabl and with Easter fast approaching, I decided to recreate one of my favourite puds with a seasonal difference!

As recipes go, this is simple but effective and great if you need to make a big dessert to feed the masses over the Easter bank holiday. This recipe is for 6 portions, but you can adjust as you need.

Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 6
Hot Cross Bun & Butter Pudding


  • Butter or coconut oil for greasing
  • 6 hot crossed buns (1 per person/serving)
  • 2 tsp cinnamon powder
  • Marmalade (or preserve of your choice) - lots of it
  • 350ml/12fl oz whole milk
  • 50ml/2fl oz double cream
  • 2 free-range eggs
  • 25g/1oz granulated sugar

How to make

  1. Gently warm the milk and cream in a pan over a low heat to scalding point, but don’t let it boil. Get it to the point where it looks a bit steamy. 2.While the milk & cream is doing its thing, crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. It’ll fluff up a bit here which is fine, but you don’t want it to become stiff. Meringue is not the aim!
  2. Add the warm milk and cream mixture to your eggy fluff and stir well. At this point you should add a bit of cinnamon to the mix. I like things really cinnamony so I put in a few teaspoons but it's up to you at this point. Whatever you fancy.
  3. Set that aside and prepare your hot crossed buns. Cut them in half (one bun serves one person) and slather with the preserve of your choice.
  4. Generously slather away onto your halved buns and then squidge them into your serving bowls. Pack them in nice and tight and if you want an extra kick of cinnamon (which I always do) now is the time to give one last sprinkle of the stuff, because the next step is pouring on the custard.
  5. Now pour over your custard. You don't want it all over flowing, but make sure each of the slices are covered well. Then sprinkle the last bit of sugar over the top.
  6. You can leave these to stand for a bit if you want just to really soak in the custard. In the meantime preheat your oven to 180C/355F/Gas 4. If you don’t want to leave them to stand, preheat your oven when you start prepping!
  7. Once the oven is ready (after about 10 minutes to ensure prime temperature) carefully pop them onto the middle shelf of your oven.
  8. You don’t want it burning but you do want them to be nicely puffed up with the cooked custard!

Top Tip:

For the smaller, individual bowls (the ones with only one bun in them) I bake for approximately 25 minutes.

The larger bowls (with two buns) i’d give 10 minutes longer. If you’re baking a big batch I’d say you might want to give it about 40 minutes, but just keep checking on it.

Get fresh recipes like these delivered to your inbox

Join the Tabl community

You might also like these recipes

Butternut Squash Farro Risotto
Vegan Raspberry Cake with Coconut Raspberry Frosting.
No Bake Strawberry Cheesecake