Hot cross bun bread and butter pudding



  • 300 ml cream
  • 600 ml milk
  • 4 eggs
  • 100 g caster sugar
  • 2 tsp vanilla essence
  • 8 Chelsea buns (a few days old)/or hot cross buns
  • 2 tsp grated lemon zest
  • 80 g soft butter
  • Icing sugar, for dusting


  1. Heat your oven to 170°C.
  2. Warm the cream and milk in a pot over a gentle heat.
  3. Whisk the eggs, sugar and vanilla together in a large bowl, then gradually add the warm cream mixture, being careful not to scramble the eggs.
  4. Break the buns and arrange them in a large, shallow ovenproof dish.
  5. Grate some lemon zest and scatter with a few small cubes of butter over the bread.

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