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Hot Cross Bun Pudding
Hot Cross Bun Pudding

Hot Cross Bun Pudding

There is more than one way to enjoy hot cross buns! Turn them into this decadent pudding – perfect for Easter. (Recipe by Ilse van der Merwe. Photography by Tasha Seccombe.)
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You Will Need:

  • 2 cups (500 ml) fresh cream
  • 1 cup (250 ml) milk
  • ⅓ cup (80 ml) caster sugar
  • 6 extra-large eggs
  • 1 T (15 ml) orange rind, finely grated
  • 1 t (5 ml) ground mixed spice  (a mixture of ground cinnamon, nutmeg & cloves)
  • 6 - 8 hot cross buns (they should fill your baking dish snugly)
  • 80 g - 100 g dark chocolate, roughly chopped
  • 2 cups (500 ml) fresh cream
  • 1 cup (250 ml) milk
  • ⅓ cup (80 ml) caster sugar
  • 6 extra-large eggs
  • 1 T (15 ml) orange rind, finely grated
  • 1 t (5 ml) ground mixed spice  (a mixture of ground cinnamon, nutmeg & cloves)
  • 6 - 8 hot cross buns (they should fill your baking dish snugly)
  • 80 g - 100 g dark chocolate, roughly chopped

Method:

To a mixing bowl, mix the cream, milk, sugar, eggs, orange rind, and mixed spice.

Use an electric whisk to combine everything thoroughly, until the sugar has melted.

Cut each hot cross bun in half, horizontally.

Arrange the bottom halves inside a medium size, deep baking dish. (They should fit snugly.)

Pour half the custard mixture over the bun bottoms, so that they are just covered with the mixture.

Sprinkle with half of the chopped chocolate.

Arrange the top halves of the buns on top of the bottom layer, pressing down gently.

Pour the rest of the custard mixture over the buns, until you almost reach the rim of the baking dish. (You might still have some custard mixture left. Wait for the buns to soak up some of it, then pour over some more.)

Sprinkle with the rest of the chocolate.

Let the pudding soak for 30-60 minutes, then bake it in a pre-heated oven at 160 °C for 55-60 minutes.

The top should be golden brown, and the middle still have a slight wobble to it.

Remove the pudding from the oven and leave it to rest for about 15 minutes before serving.

Serve warm or at room temperature.

Hot Cross Bun Pudding

There is more than one way to enjoy hot cross buns! Turn them into this decadent pudding – perfect for Easter. (Recipe by Ilse van der Merwe. Photography by Tasha Seccombe.)
Hot Cross Bun Pudding
  • Serves: 6
  • Recipe Category: Dessert hot

You Will Need:

  • 2 cups (500 ml) fresh cream
  • 1 cup (250 ml) milk
  • ⅓ cup (80 ml) caster sugar
  • 6 extra-large eggs
  • 1 T (15 ml) orange rind, finely grated
  • 1 t (5 ml) ground mixed spice  (a mixture of ground cinnamon, nutmeg & cloves)
  • 6 - 8 hot cross buns (they should fill your baking dish snugly)
  • 80 g - 100 g dark chocolate, roughly chopped

Method:

To a mixing bowl, mix the cream, milk, sugar, eggs, orange rind, and mixed spice.

Use an electric whisk to combine everything thoroughly, until the sugar has melted.

Cut each hot cross bun in half, horizontally.

Arrange the bottom halves inside a medium size, deep baking dish. (They should fit snugly.)

Pour half the custard mixture over the bun bottoms, so that they are just covered with the mixture.

Sprinkle with half of the chopped chocolate.

Arrange the top halves of the buns on top of the bottom layer, pressing down gently.

Pour the rest of the custard mixture over the buns, until you almost reach the rim of the baking dish. (You might still have some custard mixture left. Wait for the buns to soak up some of it, then pour over some more.)

Sprinkle with the rest of the chocolate.

Let the pudding soak for 30-60 minutes, then bake it in a pre-heated oven at 160 °C for 55-60 minutes.

The top should be golden brown, and the middle still have a slight wobble to it.

Remove the pudding from the oven and leave it to rest for about 15 minutes before serving.

Serve warm or at room temperature.

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