Hot Cross Bun Easter Pudding!
Hot Cross Bun Butter Pudding – The Easiest Easter Dessert Ever
Our Hot Cross Bun Easter Pudding is the easiest Easter dessert ever! And better still if you are having people over for Easter dinner it can be prepped the night before, stored in the fridge and popped in the oven 25/30 minutes before serving!
This recipe skips the faff. I use ready-made custard to keep things quick and fuss-free – because who has time when there’s pudding to eat?
With a little butter, a scattering of flaked almonds, and a final sprinkle of Demerara sugar for crunch, this dessert is pure indulgence with minimal effort.
What you will need ...
- 8 normal size hot cross buns or double the amount of mini hot cross buns
- A generous knob of butter, softened
- 500ml ready-made custard
- 200ml double cream
- Splash of milk if you would like the sauce slightly thinner
- 100g chocolate chips
- 1 tbsp Demerara sugar (or brown sugar)
- A tablespoon of vanilla essence
- Handful of flaked almonds
Method
Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Lightly butter a medium baking dish.
Mix the custard, vanilla essence, double cream and a splash of milk together.
Slice the buns in half horizontally and place the bottom layer in the baking dish.
Layer the buns in your dish overlapping them slightly or nestling them in however they best fit. You want the tops to stick out a bit so they crisp up beautifully in the oven.
Sprinkle the chocolate chips in.
Pour over the custard mix, making sure it soaks into all the nooks and crannies.
Pop the layer of the top of the hot cross buns on.
Use the rest of the custards mix to pour over.
Sprinkle the top with flaked almonds and Demerara sugar. This adds the perfect golden crunch after baking.
Bake for 25–30 minutes, or until the custard is just set and the top is golden and slightly crisp and those choc chips are melted and gooey.
Serve warm, it’s comfort in a bowl.
If you are looking fore more recipe inspo check out our Almond and oat cookies.