Hot cross bun bread and butter pudding

This recipe for hot cross bun bread and butter pudding combines the best of both worlds! The warm, spicy flavours from hot cross buns with the deep, comforting richness of a bread and butter pudding.

It's an indulgent, comforting dessert with a creamy custard centre and a golden, caramelly top.

What sets this recipe apart is the addition of marmalade and a dash of orange zest. The combination of the citrus flavours with the warm spices from the hot cross buns is a match made in heaven.

Don't let those leftover hot cross buns go to waste! Instead, transform them into a delicious pudding with this easy recipe.

For more orange-spiked desserts, try this easy, moist chocolate orange cake, or this Tunisian orange and almond cake.

Jump to:

• What's to love about this recipe
• Key ingredient notes and substitutions
• How to make the pudding - Quick summary
• Serving suggestions
• Storage
• Freezing
• Reheating
• FAQ
• More easy bakes
• More holiday recipes
• Recipe

Key ingredient notes and substitutions

*Please see the recipe card at the bottom of this post for the full list of ingredients.

Hot cross buns

These days, there's a wide variety of hot cross buns available in different flavours, such as chocolate chips or orange. Use your favourite!

We use Aldi's own brand and it makes a delicious pudding, so you don't need to buy the most expensive ones.

As with any classic bread and butter pudding, it's the best way to use up any stale bread, or leftover bread. In this case, those hot cross buns no one ate because they filled up on easter eggs!

Butter

You can use either salted or unsalted butter. We estimate you need about 1 teaspoon of butter for each hot cross bun, but adapt this to your taste and the size of the buns.

Shredless marmalade

Shredless marmalade is a smooth version without any pieces of peel. You can usually find it in most supermarkets.

If you can't find shredless marmalade, you can use regular shredded marmalade instead. Just be aware that some people may not like the shredded version because of the bits of peel and slightly bitter taste.

What if you don't like marmalade at all?

You can also use fine apricot jam. Many traditional hot cross puddings use apricot jam, so this would be a safe substitution.

Eggs

To make the custard, you will need three eggs. Unlike a classic custard, for this recipe, we use whole eggs and not just the egg yolks.

Sugar

You can use either regular white granulated sugar or white castor sugar. We do not recommend using brown sugar for making the custard.

Vanilla

Two teaspoons' worth gives a really good flavour to the custard.

Orange zest

Our recipe suggests adding the zest from one small orange. If you only have larger oranges, you should zest only half of it.

The goal is to have a subtle hint of orange flavour that enhances the pudding, without overpowering it.

Double cream

Also known as 'heavy cream'. We personally prefer the extra richness that double cream brings, but you can substitute it with single cream or whipping cream.

Milk

Use either whole milk or semi-skimmed milk.

Optional

A small handful of raisins to scatter over the pudding before baking.

How to make the pudding - Quick summary

Prep the hot cross buns:

• Slice each bun in half and spread with the butter and marmalade. Sandwich the top halves of the buns back onto the bottom halves.

• Arrange the buns side-by-side inside an oven-proof dish.

Make the custard:

• In a large bowl, whisk together the eggs and sugar. You don't need to use an electric whisk for this, a hand whisk or fork will do.

• Add the vanilla extract and the orange zest and briefly whisk again.

• Over medium-low heat, warm up the cream and milk to just below the simmering point.
  
  Watch for the first tiny bubbles to appear on the sides of the pan. Once you see these bubbles, immediately remove the milk mixture from the heat.

• Gradually whisk the hot milk and cream mixture into the egg mixture.
  
  It's important to note that the custard won't thicken at this stage, the thickening process will occur during baking in the oven.

Assemble the pudding:

• Pour the custard mixture over the hot cross buns in the baking dish.

• Use a fork to gently separate the hot cross buns from the sides and each other, allowing the custard mixture to spread evenly.

• Gently press down on the hot cross buns to allow the custard to soak the tops as well.
  
  It's normal for the buns not to stay completely submerged in the custard mixture, so don't worry about it.

• Scatter a small handful of raisins over the top of the pudding - optional.

• Important: Leave the pudding to sit for a minimum of 30 minutes to absorb the custard.

• Preheat the oven to 170C/338F/gas mark 3.

• Put the pudding inside a larger ovenproof dish.

• Fill the larger dish halfway with boiling water, creating a water bath (also known as a bain-marie).

A bain marie (ban mah-REE) is the fancy term for a hot water bath. It’s used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food.

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• Bake for 40-45 minutes or until the custard is set and the pudding is golden brown on top.

• If the top is browning too fast, cover it loosely with a piece of foil.

• Put the additional tablespoon of marmalade in a microwave-safe dish. Heat the marmalade in the microwave for 30 seconds.

• Using a pastry brush, apply the heated marmalade over the top of the baked pudding to create a shiny glaze and the finishing touch.

Serving suggestions

You can add the following as a side, or on top of the pudding:

• Vanilla ice cream.

• A dollop of whipped cream.

• A spoonful of mascarpone.

• A scattering of grated chocolate.

• Custard.

• Mini easter eggs.

• Dusting of icing sugar.

• Fresh berries.

Storage

If you have leftovers, store the pudding in an airtight container, or cover it tightly with plastic wrap, and place it in the fridge. It can be stored for up to 3-4 days.

Freezing

Hot cross bun bread and butter pudding can also be frozen. Let the pudding cool to room temperature, then wrap it tightly with plastic wrap and place it in an airtight, freezer-safe container.

It can be stored in the freezer for up to 2-3 months. Thaw it in the fridge overnight before reheating.

Reheating

To reheat the thawed pudding, you can either use the microwave or oven.

In the microwave, heat individual portions for about 1-2 minutes until warmed through.

In the oven, preheat it to a low temperature (around 325°F/160°C), place the pudding in an oven-safe dish, and heat for about 15-20 minutes, or until heated through.

Remember that the texture of the pudding may slightly change after storage and reheating.

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Valentine's cookies on lolly sticks

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Recipe

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