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Hot Cross Bun Pudding

Hot Cross Bun Pudding

Brought to you by: Rachel's
    4 serving

Prep time:

Cook time:

Serves: 4

Simply irresistible, sweetly spiced buns nestled in creamy custard.

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Ingredients

  • 4 hot cross buns
  • 15g Unsalted butter
  • 320ml Double cream
  • 100ml Whole milk
  • 3 eggs, 2 whole eggs and one yolk
  • 100g Rachel's greek style natural bio live yoghurt
  • 1 tsp demarara sugar

Method

Step 1

Pre-heat the oven to 160°C/Gas 3 and grease a 1 litre ovenproof dish.

Step 2

Cut the hot cross buns in half and spread with butter both sides. Arrange the buns in an ovenproof dish layering the cross sides face up on top.

Step 3

In a small pan add the cream and milk and heat until just warm.

Step 4

In a small bowl add the eggs and egg yolk, pour over the heated cream and milk and whisk thoroughly. Add the yogurt, whisk again.

Step 5

Pour the mixture over the buns a little at a time, ensuring it has time to soak in.

Step 6

Sprinkle the pudding with demerara sugar and place on a baking sheet.

Step 7

Bake for approx 30 minutes the resulting pudding should be puffed up, set and golden brown

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