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Hot Cross Bun Pudding Recipe

April 14, 2020

Are you still looking for a recipe for those leftover hot cross buns from the Easter weekend? Why not try this spicy sweet goodness with hints of vanilla and apricot? This is my take on the Jamie Oliver’s hot cross bun & butter pudding.

It makes four portions so we had leftovers and since it was the weekend I’ve roped in hubs to do the baking for me - win win!


4 hot cross buns 2 eggs 250ml milk unsalted butter apricot jam 4 tbs brown sugar 2 tbs vanilla extract


  • Preheat the oven to 180°C/355F.
  • Cut each hot cross bun into four slices.
  • Butter each slice generously.
  • Spread some apricot jam on the buttered slices.
  • Grease a pie dish with some butter.
  • Layer the slices in a spiral pattern from the edge to the middle of the pie dish.
  • Add the eggs, sugar, milk and vanilla extract to a bowl.
  • Whisk until all ingredients are combined well.
  • Pour the mixture over the hot cross bun slices.
  • Sprinkle with sugar and set aside to soak for 15 minutes before baking.
  • Bake for 25 minutes at 180°C/355F.
  • Serve with vanilla ice cream or natural yoghurt.


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