Flavour – Hot Cross Bun and Butter Pudding

Hot Cross Bun and Butter Pudding

If you’re anything like me, your eyes were bigger than your stomach when stocking up on hot cross buns this Easter weekend. Never fear – this recipe utilises those leftover hot cross buns from fresh or alternatively you can fresh the hot cross buns and bring them out in a couple of months for a winter warmer. Make sure you find a baking dish that will snugly fit the 8 hot cross buns in it.



  • 400mL thickened cream
  • 400mL milk
  • 8 eggs, lightly beaten
  • 1 cup caster sugar
  • 2 tsp vanilla extract
  • 8 hot cross buns
  • Butter, to grease
  • Icing sugar, to dust



  1. In a large mixing bowl, whisk the thickened cream, milk, eggs, sugar and vanilla together until combined
  2. Cut the hot cross buns horizontally into 3 slices, making a bottom, middle and top
  3. Grease base and sides of a 20cm x 30cm ovenproof dish. Place bottom of each hot cross bun over base of dish. Pour over 1/3 of the egg mixture. Repeat the process finishing with the tops of the hot cross buns. Then pour the remaining egg mixture into the dish.
  4. Let the pudding stand for 20 minutes before baking, to allow the egg mixture to soak into the buns.
  5. Preheat the oven to 180 degrees celcius. Bake the pudding for 40 minutes or until browned lightly. Serve warm, dusted with icing sugar and with a little vanilla ice cream – yum!


Recipe thanks to Australian Women’s Weekly



Albie Eaton

I’m Albie. I am a full time Sports Manager, part time student, spare time baker! I love cupcakes, home-style cooking and writing articles for my bestie Kimberley.