Easy Hot Cross Bun Bread and Butter Pudding Recipe
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 Hot Cross Buns (halved)
- 400 ml Custard (ready made custard)
- 200 ml Whole Milk
- 1 tsp Vanilla Extract
- 2 tbsp Butter (softened)
- 50 g Raisins
Method
- Preheat the oven to 180โ (160 fan/ 350โ/ Gas 4) and grease an ovenproof baking dish.
- In a jug whisk together the ready-made custard, milk, and vanilla extract.
- Slice the hot cross buns in half with a bread knife and butter both sides of the hot cross bun halves. Sprinkle over the raisins (reserving a tablespoon for the top of the pudding) before sandwiching the hot cross buns back together.
- Place the hot cross buns in a baking dish (about 2 litre capacity).
- Pour over custard mixture and sprinkle on the reserved raisins.
- Bake in a preheated oven for 25-30 minutes or until golden brown and bubbling.
- Sprinkle with chocolate chips, more raisins and dust with icing sugar if desired.