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Hot cross bun bread and butter pudding

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Hot cross bread and butter pudding
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips


Try this as an alternative to plain old bread and butter pudding by using up old hot cross buns! Great for Easter Sunday pudding


  • 4 slices hot cross bun loaf or 4 hot cross buns, sliced in half
  • 2 medium eggs
  • 1/2tsp vanilla extract
  • 15g (1/2oz) caster sugar
  • 25g (1oz) butter
  • 300ml (1/2 pint) milk
  • 150ml (1/4 pt) single cream
  • 1tsp finely grated lemon zest

That's goodtoknow

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See more ideas for Tusing up Easter leftovers


  1. Pre heat oven to 180C /350F /Gas Mark 4. Grease a 1 litre baking dish with a little of the butter.
  2. Spread the slices of loaf with the remaining butter and cut them in half diagonally. Arrange them in the prepared dish.
  3. Whisk the vanilla extract, sugar and eggs together.
  4. Gently heat the milk and cream in a pan until warm, then remove from the heat and add the egg mixture. Stir until the sugar has dissolved.
  5. Strain the warm egg mixture over the loaf in the baking dish and leave to soak for 15-20 minutes.
  6. Sprinkle the lemon zest over the surface of the pudding.
  7. Transfer the baking dish to the pre-heated oven and bake for 25-30 mins until puffed up and golden brown. Serve at once.

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