Hot Cross Bun Easter Pudding

, from Issue #102. March, 2022
Photography by Josh Griggs.
Hot Cross Bun Easter Pudding

I have been making variations on this pudding for many years – it is always a winner!

Serves: 6-8


80 grams butter, at room temperature
2/3 cup orange marmalade
6 hot cross buns, halved
125 grams dark chocolate, roughly chopped
1/3 cup raisins or sultanas
250ml milk
250ml cream
3 tablespoons Cointreau
3 large eggs
2 large egg yolks
finely grated zest 1 orange
½ cup caster sugar

Equipment: Lightly grease a deep, 20cm baking dish.


Spread the butter and marmalade on one side of each of the bun slices and layer them into the dish. It’s nicest if you don’t have the top too neat – the crunchy pokey-outy bits are extra good with the custard base! Sprinkle over the chocolate and raisins.

Beat the milk, cream, Cointreau, eggs, yolks, zest and sugar until the sugar is dissolved. Pour over the buns and leave to soak in for half an hour. You may not be able to get all the liquid into the dish to begin with, but as it absorbs into the buns, you’ll be able to top up with all of it.

Meanwhile, preheat the oven to 170°C fan bake.

Cover the dish well with foil and bake for 20 minutes, then remove the foil and bake for another 20-25 minutes, until golden and the custard is set. Leave to cool for a minute or two before serving with a generous scoop of vanilla bean ice cream.