Hot cross Creme Egg pudding

(0 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 Creme Egg pudding
Hot cross Creme Egg pudding
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Nothing says Easter better than hot cross buns, especially when they're baked in the oven with rich and gooey Creme Eggs. This delicious hot cross Creme Egg pudding is the perfect dessert for sharing on Easter Sunday and will have the whole family talking - plus, it's a great way to use up leftover hit cross buns and Creme Eggs, if there are any!


For this Easter recipe you will need:
  • 25g butter, softened
  • 9 mini hot cross buns, halved
  • 3 Creme Eggs, chopped
  • 3 mini Creme Eggs

For the custard:

  • 250ml full-fat milk
  • 100ml double cream
  • 1tsp vanilla extract
  • 4 medium egg yolks
  • 2tbsp caster sugar

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave or oven on a low heat.


  1. Heat the oven to 150C/gas mark 2. Lightly butter the cut side of each hot cross bun, then arrange the bottom halves in a buttered ovenproof baking dish. Scatter over the large Creme Egg pieces, then top with the remaining bun halves.
  2. For the custard: Heat the milk and cream in a large pan until hot, but not boiling. Stir in the vanilla extract 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. Pour over the buns and leave for 30 mins to allow the buns to soak up some of the custard.
  4. Bake for 30 mins, then scatter over the mini Creme Eggs and return to the oven for 8-10 mins, until golden and bubbling.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter