Hot Cross Bun Pudding

A lighter pudding to serve 2, which requires no cream. A great way to use up hot cross buns!

It’s a rare occasion to have hot cross buns left over but I actually had two left over from a batch I made and they were hitting nearly a week old… but they were perfect for making this hot cross bun pudding!

So what is hot cross bun pudding?

It’s based on a traditional bread and butter pudding but uses hot cross buns instead! Traditionally you make a milk, cream and egg mixture but I have made this a lighter version and used milk and egg, and it turned out perfectly. It has a soft, creamy pudding texture with lots of cinnamon spice and mixed fruit. I brushed the tops of my buns with honey so they crisped up a little, a step you really shouldn’t skip.

I used some left over easter chocolate scattered over the top and under the bun tops, it melts beautifully!

You can use any hot cross buns you like! Even the chocolate ones you find would be perfect in this. Let me know if you give this try by commenting below and reaching out in social media. Have a great Easter!

Hot Cross Bun Pudding

Recipe by Sarah's Healthy KitchenCourse: DessertDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

386

kcal

A lighter pudding to serve 2, which requires no cream. A great way to use up hot cross buns!

Ingredients

  • 2 hot cross buns

  • 10g unsalted butter

  • 200ml semi skimmed milk

  • 1 large egg

  • 1 tbsp caster sugar

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 1/4 tsp mixed spice

  • 40g dark chocolate

  • 1 tbsp honey, for brushing

Directions

  • Pour the milk into a saucepan and heat until just about to boil then switch off and add the vanilla extract and set aside.
  • Meanwhile beat the egg and sugar in a jug until fully combined and set aside.
  •  Grease a small skillet with olive oil spray. Butter the hot cross buns lightly and cut the bottom halves into two triangles. Arrange the bottom triangles into the skillet so they fit nice and snug, then set aside (the tops will be added later).
  • Gradually pour the milk into the egg mixture and whisk to combine.
  • Pour the mixture back into the pan using a sieve to rid of any little bits.
  • Heat the mixture on a medium/low heat and whisk until thickened and coats the back of a spoon (this should take around 5-8mins). Add the cinnamon and mixed spice and stir though.
  • Pour the mixture into the skillet soaking the base layer of hot cross buns, scattered over the chopped chocolate (I like to put a lot in the centre where it will be covered by the bun tops) and place the two bun tops in the centre and press down a little. Leave this to soak for 10 mins.
  • Preheat oven to 160°c. Bake for 15 mins. Remove and brush the top of the buns with a little honey before placing back in the oven for another 5-10 minutes to really crisp up the tops. Then serve.

Notes

  • Per serving: Kcal 386 Fat 12.8 Carbs 53 Protein 11.7

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