Hot Cross Bun Pudding

Hot Cross Bun Pudding on
Hot Cross Bun Pudding is a wonderful Easter treat. I love Easter for so many reasons. As a Christian it is one of the highlights of the journey of faith I make every year, the celebration of the resurrection of Jesus. On the secular side, it’s also a time to enjoy a long weekend, time with family and friends and lots of wonderful food and treats. And of course, it’s not Easter without hot cross buns.

Hot cross buns were traditionally eaten on Good Friday, a treat to mark the end of Lent, but with a cross on the top to remind us of Jesus’ crucifixion. Nowadays, you can get hot cross buns all year round but I only eat them at Easter time out of principle. The trouble is, this means I sometimes buy a few too many and end up with hot cross buns that are a little on the dry side. The solution? Hot Cross Bun Pudding, a tasty twist on traditional bread and butter pudding. This year I tried a new recipe for this treat, a lovely version from Rachel’s Organic.

I won’t fib, this isn’t the way I normally make bread and butter pudding. My method varies quite considerably but I was intrigued by the addition of yogurt to this recipe so I was keen to give it a try.

Rachel’s Organic recently launched a range of Greek Style Yogurts and the recipe calls for their new Greek Style Natural Bio Live Yogurt. I knew it would give a great result – yogurt always adds wonderful flavour to baked goods. However, I always like to add a hint of lemon to rich and creamy dessert recipes so I was really tempted by the idea of using their new Greek Style Lemon Yogurt. I’m very glad I did as it really added a lovely flavour.

Hot Cross Bun Pudding on
I’d encourage you to use a small baking dish for this recipe, one just big enough to hold four hot cross buns. This will allow the custard to really surround the buns and bake up round them. I used a heart shaped dish which worked pretty well but I would have liked the custard to envelop the buns a little bit more. Also be sure to serve the pudding soon after it is cooked as it is much better fresh and warm. We had one serving left over as there are only three of us and I tried re-warming it. It did taste good but like most bread and butter puddings, this is a dessert best served on the day it is made.

Hot cross bun pudding really is a delicious way to use up leftover hot cross buns and although it is very much a dessert, so not healthy per se, it does contain lots of wholesome ingredients – eggs, milk and of course, Rachel’s Organic yogurt.

5.0 from 1 reviews
Hot Cross Bun Pudding
Cook time
Total time
Serves: Serves 4
  • 4 hot cross buns, sliced in half
  • 15 grams softened unsalted butter ( I used 2 tablespoons) plus extra to grease the pan
  • 320 ml (I used about 11 ounces) double (heavy) cream
  • 100 ml whole milk (I used 4 ounces)
  • 2 eggs
  • 1 egg yolk
  • 100 grams (that is a generous ⅓ cup) Rachel's Greek Style Natural Bio Live Yogurt (or Greek Style Lemon Yogurt)
  • 1 teaspoon demerera sugar (I used a couple of teaspoons in the end)
  1. Preheat the oven to 160°C / 325°F / Gas Mark 3.
  2. Grease a 1 litre ovenproof dish with a little butter.
  3. Spread the hot cross bun slices with butter on both the internal sides.
  4. Arrange the buns in the ovenproof dish with the buttered sides together and the cross sides face up.
  5. In a small pan, heat the cream and milk together until just warm.
  6. In a small bowl, whisk together the eggs and egg yolk.
  7. Temper the eggs by adding a bit of the heated cream and milk and whisking rapidly. Add a little more, whisk and then add the remainder, whisking all the while. (This avoids scrambled eggs!)
  8. Add the yogurt and whisk together.
  9. Pour the mixture over the buns a little at a time, making sure it has time to soak in. (I gently lifted the tops of the hot cross buns to make sure the bottoms were thoroughly soaked, then replaced the lids and continued pouring the custard mixture over the buns.)
  10. Sprinkle the pudding with the demerera sugar.
  11. Place the ovenproof dish on a baking sheet and bake for about 30 minutes or until the pudding is puffed up, set and golden brown.
  12. Serve with custard or cream.

If you enjoyed this post, you may also like Chocolate and Blueberry Pudding Cake.

Disclosure: I received vouchers to purchase Rachel’s Organic Yogurts in order to facilitate this post. 

* indicates required

Article by April Harris

April has written 1291 great articles for us.
April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.
View all posts by


  1. What a delicious twist for Hot Cross Buns. I can assure you there would be no leftovers at our house! We only have hot cross buns at Easter also. Have a blessed Easter as we celebrate the resurrection.

  2. This is a terrific make over dessert and I love it.

  3. Would you believe, I have never eaten hot cross buns? As your pudding looks delicious, now I have a double reason to try them! Plus I adore makeover recipes and am so delighted you shared this lovely Easter treat with us.

  4. I have never eaten hot cross buns. Love the idea of making a pudding of it. Happy Easter, April!

    • You should definitely give hot cross buns a try, Florian. The recipe often involves an egg and butter but I’m sure there must be a way to make a vegan version. I am sure vegetable shortening could work, and you could always do an egg-less dough…Happy Easter to you too!

  5. I cant believe that I’ve never actually had hot cross buns!! This recipe sounds like a perfect Easter morning treat!

  6. I’m laughing right now because I’m just realizing that even though I know about hot cross buns and I can’t walk 5 feet in the grocery store without tripping over them this time of year, I don’t think I’ve ever actually eaten them!!! I’m heading out shortly maybe i’ll grab some and give this a go, sounds delish.

    • Let me know what you think, Christine! I’m really interested to see how many folks who have commented have never had Hot Cross Buns. They were such a part of our traditions growing up in Canada and then here in England I just assumed everyone ate them! I know it sounds silly but I love learning stuff like this 🙂

  7. Great dessert 🙂 Here every bread-pudding is considered “British” 🙂

    • Thank you, Winnie 🙂 The British would be very happy to hear that bread pudding is considered British there – we like to claim it for our own even though it is made in many other countries 😉

  8. I have never had cross buns, April. This is one of the reasons why I love the food blogging community, there is always something new to learn. The recipe sounds so good. 🙂

  9. Sounds like a wonderful brunch treat!

  10. Hi April – This looks so delicious! What a great idea for using leftover buns. Thanks so much for sharing with the Let’s Get Real party.

Speak Your Mind


Rate this recipe: