Chocolate hot cross bread and butter pudding

(17 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

hot cross buns, easter, easter hot cross buns, chocolate hot cross buns, bread and butter pudding, breakfast
hot cross buns, easter, easter hot cross buns, chocolate hot cross buns, bread and butter pudding, breakfast
  • Serves: 9

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Essentials recipe Warm hot cross buns soaked in a homemade creamy vanilla custard and melted chocolate – Easter doesn’t get better than this!


  • 75g butter, softened
  • 9 hot cross buns, halved
  • 100g dark chocolate, chopped
For the custard:

  • 500ml full-fat milk
  • 200ml double cream
  • 2tsp vanilla extract
  • 8 medium organic free-range egg yolks
  • 150g caster sugar

Top tip: For a fruity alternative, you can add a generous helping of fresh berries - see our blueberry bread and butter pudding here.


  1. Heat the oven to 150°C (gas mark 2). Lightly butter the cut side of each hot cross bun, then arrange the bottom halves overlapping in a buttered, square ovenproof baking dish, about 25cm wide and 7cm deep. Scatter over half the chocolate pieces, then arrange the top halves of the hot cross buns in a grid pattern on top. Scatter over the remaining chocolate.
  2. To make the custard, heat the milk and cream in a large pan until hot, but not boiling. Stir in the vanilla and allow to cool for a couple of minutes. Whisk the egg yolks with the sugar and gradually pour the hot milk onto the eggs, stirring continuously until combined. Return to the pan and heat very gently, stirring all the time for about 5 mins until the custard just starts to thicken and coats the back of a spoon.
  3. Carefully pour over the hot cross buns, allowing the custard to soak in as you go. Put the dish into a large roasting tin, so that there is space around the dish.
  4. Transfer to the middle shelf of the oven, pour boiling water from the kettle into the tin until it reaches halfway up the side of the baking dish. Carefully slide into the oven and bake for 40-50 mins.
  5. Serve with pouring cream.

Your rating

Average rating

  • 3
(17 ratings)

Your comments

comments powered by Disqus

FREE Newsletter