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Hot cross bun bread and butter pudding

Try this interesting twist on the traditional pudding, ideal for using up days-old hot cross buns that have slightly dried.

  • 45 minutes prep. time
  • 30–40 minutes cooking time
  • Serves 6
  • Cakes, bakes & desserts
Hot cross bun bread and butter pudding
Try this take on the traditional recipe | © National Trust/William Shaw


  • 25g butter for greasing 
  • 8 hot cross buns
  • 100g National Trust marmalade
  • 75g dark chocolate, crumbled
  • 3 free range eggs 
  • 250ml whole milk 
  • 100ml double cream
  • 25g caster sugar
  • 50g butter


Try a different bread

You could easily substitute the hot cross buns with croissants, brioche or normal bread for this recipe.

Step 1

Grease a 1 litre pie dish with the butter.

Step 2

Cut the hot cross buns in half. Spread each slice with the marmalade.

Step 3

Arrange the bun halves in the dish, stacked up against each other, then sprinkle in chunks of chocolate and set aside.

Step 4

Crack the eggs into a bowl and add the milk, cream and sugar. Use a balloon whisk or a fork to whisk until combined. 

Step 5

Pour the custard over the prepared hot cross buns and butter and leave to stand for 30 minutes. Preheat the oven to 180°C (160°C fan/gas mark 4).

Step 6

Break the butter into small pieces and scatter over the top of the pudding.

Step 7

Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown.


Step 8

Serve immediately.

Hot cross bun bread and butter pudding


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