Searching for the perfect Easter dessert? Look no further than this hot cross bun pudding! I’ve made this recipe a few times now and my entire family just LOVE it. It’s such as easy dessert to make.
I’m going to be a bit controversial by coming out and saying that I LOVE the fact that hot cross buns appear on the supermarket shelves so early. We are all obsessed with them in our house and I would hate to think how many of them we’ve eaten already!
This recipe is based on a traditional bread and butter pudding but uses hot cross buns instead – so of course you know it’s going to be amazing! You can use fresh hot cross buns to make this pudding, however I prefer to use ones which have gone a little stale (and yes, it’s hard to leave them in the pantry to go stale). Stale buns absorb even more of the yummy custard and make the pudding taste even better. I also like to top this pudding with an easy-peasy apricot jam glaze. The glaze gives it an extra hit of sweetness (and it also makes it look pretty!), however this is totally optional.
I’ve suggested that this recipe will serve 4 people (2 hot cross buns each), however you could easily manage to serve 6 people by giving them smaller portions and serving it with a side of vanilla ice-cream or even more custard!
Hot cross bun pudding with apricot glaze
Serves: 4
Prep time: 15 mins
Resting time: 20 mins
Cooking time: 40 mins
Total time: 1 hr 15 mins
Ingredients:
- 8 hot cross buns, each cut horizontally into three pieces
- 75 g butter, softened
- 6 egg yolks
- 1 tsp vanilla extract
- ¼ cup caster sugar
- 500 ml milk
- 300 ml cream
- 2 tbsp apricot jam
Method:
- Spread each side of the hot cross bun pieces with butter.
- Place the hot cross bun pieces into a 20cm square baking dish, making sure the tops of the buns (the side with the crosses) are on top.
- In a large bowl, whisk together the egg yolks, vanilla extract and caster sugar. Add the milk and cream, and whisk well to combine.
- Pour the egg mixture over the top of the hot cross buns in the dish and let it sit for 20 minutes.
- In the meantime, pre-heat your oven to 180C.
- Place the baking dish containing the hot cross buns into a large roasting pan. Fill the roasting pan with hot water until it is approximately halfway up the sides of the baking dish. Carefully place into the oven and bake for 35-40 minutes until the pudding is golden brown and the custard has set.
- While your pudding is cooking you can make the apricot glaze. Simply place the apricot jam into a microwave-safe bowl and add a tablespoon of water. Cook for 20 seconds on high (you want to warm the jam) and then mix with a fork until smooth and combined.
- Once the pudding is out of the oven, use a pastry brush to carefully brush jam mixture on top.
TIPS:
- It’s best to use stale hot cross buns for this recipe.
- You can omit the apricot glaze if you prefer. Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.
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