Hot cross bun Bread and butter pudding

IMG_3784 (1)


  • 300ml cream
  • 600ml milk
  • 4 eggs
  • 100g caster sugar
  • 2 tsp vanilla essence
  • 8 Hot cross buns/Chelsea buns (a few days old)
  • 2 tsp grated lemon zest
  • 80g 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/orange zest and scatter with a few small cubes of butter over the bread.
  6. Pour the cream mixture over the bread and set aside to soak for 15 minutes.
  7. Bake for 50 minutes until set, then remove and allow to stand for 10 minutes.
  8. Dust lightly with icing sugar and serve while still warm. Best served with custard, cream or ice cream.

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