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Hot Cross Bun Pudding on AprilJHarris.com
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5 from 1 vote

Hot Cross Bun Pudding

Cook Time 30 minutes
Total Time 30 minutes
Author Rachel's Organic


  • 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


  • Preheat the oven to 160°C / 325°F / Gas Mark 3.
  • Grease a 1 litre ovenproof dish with a little butter.
  • Spread the hot cross bun slices with butter on both the internal sides.
  • Arrange the buns in the ovenproof dish with the buttered sides together and the cross sides face up.
  • In a small pan, heat the cream and milk together until just warm.
  • In a small bowl, whisk together the eggs and egg yolk.
  • 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!)
  • Add the yogurt and whisk together.
  • 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.)
  • Sprinkle the pudding with the demerera sugar.
  • 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.
  • Serve with custard or cream.
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