Hot Cross Bun Bread and Butter Pudding Recipe

Ingredients

• 30 g, plus extra for greasingunsalted butter
• 8hot cross buns
• 110 gorange marmalade
• 180 gdark chocolate, coarsely chopped
• 3 largeeggs
• 50 ggranulated sugar
• 300 mlwhole milk
• 120 mldouble cream
• 1 tspvanilla extract

Instructions

1. 1

   Prepare the dish

   Heat the oven to 170°C (340°F). Grease the base and sides of a deep baking dish with butter.

2. 2

   Spread the marmalade

   Using a serrated knife, cut each hot cross bun in half. Spread marmalade over the cut side of both halves.

3. 3

   Fill with chocolate

   Scatter chopped chocolate over the marmalade on each bottom half, then put the top half back in place. Repeat with all the buns.

4. 4

   Arrange the buns

   Put the filled buns in the prepared dish, flat if they fit or standing and leaning against one another. Brush any remaining marmalade over their tops, then scatter the remaining chopped chocolate around the dish.

5. 5

   Whisk the custard

   In a mixing bowl, whisk the eggs, sugar, milk, cream and vanilla extract until combined.

6. 6

   Soak and bake

   Pour the custard over the buns and gently press each one down. Leave them to soak for 10 minutes, then dot any remaining butter over the pudding. Bake for 30–35 minutes, until the buns are browned and the custard has just set. If the buns brown too quickly, loosely cover the dish with foil halfway through baking. Take it out of the oven and leave to stand for 10 minutes before serving warm, with a drizzle of double cream.

What is hot cross bun bread and butter pudding?

Bread and butter pudding is a British baked dessert that turns bread into a custardy pudding. This Easter version uses hot cross buns, filling them with marmalade and chocolate before soaking them in vanilla custard.

The buns bring their spiced, fruity flavour, while marmalade and dark chocolate add a bright, bittersweet contrast. Using leftover buns makes the dish a practical choice for brunch or dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 309 calories, 10g protein, 48g carbs, 20g fat.

The buns and sugar provide much of the carbohydrate, while butter, chocolate and double cream contribute fat; eggs and milk provide some protein. Serve a portion with fresh fruit for a lighter accompaniment, or alongside a protein-rich savoury dish at brunch.

Getting the filling right

Marmalade: spread it across both cut faces so the citrus flavour runs through each bun. A butter knife makes it easier to coat the soft crumb without tearing it.

Chocolate: scatter it over the marmalade on the bottom half before closing the bun. Keep some chopped chocolate aside to scatter around the dish, as directed.

Give the custard time to soak in

Even coverage: pour the whisked custard over the arranged buns, then press them gently so they make contact with it. Leave the dish for 10 minutes before baking to let the buns absorb some of the liquid.

Gentle handling: press just enough to help the custard reach the buns without crushing them. The tops can remain exposed to brown in the oven.

How to tell when it is baked

Colour: look for browned bun tops as the pudding cooks. If they darken too quickly, cover the dish with a foil tent halfway through the baking time.

Custard: bake for 30–35 minutes, stopping when it has just set. Rest the pudding for 10 minutes after removing it from the oven before serving.

Serving it warm

A drizzle of double cream is suggested for serving and complements the chocolate and orange. For brunch, serve it alongside fresh fruit; as a dessert, offer it warm on its own or with extra cream.

Recipe notes & tips

• Use a deep baking dish so the custard has room to surround the buns.
• A serrated knife helps cut the buns cleanly without squashing them.
• Whisk the custard until the eggs and dairy are evenly combined.
• Press the buns gently into the custard rather than flattening them.
• Rest the baked pudding for 10 minutes before serving so it is easier to portion.

Variations

• Extra citrus: add a little more marmalade between the bun halves for a stronger orange note.
• Chocolate choice: use a different dark chocolate to suit your preferred level of bitterness.
• More spice: add a pinch of ground cinnamon to the custard for a warmer flavour.
• Fruit on the side: serve with fresh orange segments for a fresh contrast.
• Individual portions: divide the filled buns among smaller ovenproof dishes and check them as they bake.

Common mistakes to avoid

• Cutting with a blunt knife: it can squash the buns; use a serrated knife.
• Skipping the soak: the centre may not absorb enough custard; leave the assembled pudding for 10 minutes.
• Pressing too hard: the buns can lose their shape; push them down gently.
• Browning too fast: the tops can darken before the custard sets; cover the dish with foil halfway through.
• Serving straight from the oven: the pudding is difficult to portion; let it stand for 10 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat portions until hot throughout in the oven or microwave; the bun tops may soften after storage.

Frequently asked questions