Hot cross bun pudding

I am feeling very Springy at the moment. The sunshine (we’ll just pretend the snow isn’t there), the burgeoning daffodils, all the new summer clothes in the shops. I feel different, and it’s definitely got something to do with Spring. Hot cross buns make me feel Springy too. I picked some up today, and instead of munching fresh from toaster slathered in butter, I thought I’d make a pudding.

Hot cross buns make an excellent replacement for bread in a traditional bread and butter pudding. I think the raisins and sultanas being part of the bread instead of sprinkled on top is preferable, as they don’t burn. I hate to be repetitive (I say this a lot about my recipes) but this is mind blowingly easy, for even the most novice cook. Butter your buns, mix your custard, pour over and bake – that’s kind of it. There is zero skill involved. Which makes it’s just perfect for sleep deprived people like me.

Eating pudding for lunch seems a little bit decadent, but I had to try it, and it makes for a better photo if I bake and blog in the daytime. Serve with yoghurt for a tart counterpoint, or cream if you’re feeling like a treat.

To serve 4: 
4 hot cross buns, sliced and generously buttered
275ml milk
60ml double cream
50g caster sugar
3 eggs
1/2 teaspoon vanilla extract
Zest of 1 orange
Grating of fresh nutmeg

  • Preheat oven to 200C. You’ll need a medium sized pie dish to hold 4 buns, sliced into eight pieces. 
  • Split and butter your buns. Arrange in a circle if using a round dish (like I did) or rows in an oblong shaped one. 
  • Mix your milk, cream, sugar, eggs, vanilla extract and orange zest, then mix very well with a fork. 
  • Pour over your custard and squidge your buns into the custard so they’re thoroughly soaked. Grate fresh nutmeg over the top, about a 1/4 of a whole one. 
  • Bake for 25 minutes at 200C. Keep an eye on it so it doesn’t burn on top. Mine started to colour so I turned the oven down for the last 5 minutes. 
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4 Comments

  1. March 14, 2013 / 11:09 am

    Yum, what a lovely idea. I recently posted a recipe for Bread & Butter Pud but I used croissants instead of bread. Also good. I love Hot Cross Buns but they are one of things I can't easily lay my hands on here in France. Btw – thank you for the Nigella book which has arrived safely and is fantastic. Cooking some pasta from it this weekend 🙂

  2. March 14, 2013 / 11:09 am

    Oh what a good idea! I've used stale croissants and pain au chocolate in bread and butter puds but haven't thought of hot cross buns….though they rarely last long enough to make it to a pudding in our house! Lovely.

  3. March 14, 2013 / 11:14 am

    OMG pain au choc sounds amazing! Going to do that one. Love easy puds.

  4. March 14, 2013 / 11:15 am

    Hi Anneli – I didn't know you were a blogger!! Tsk tsk for me! Will check out your blog now! Great re Nigella book – enjoy! Can recommend the Lamb Ragu (made it about ten times), also the mascarpone and porcini one… Yumdiddly!

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