A close up flat lay photo of hot cross bun bread and butter pudding in a white rectangular dish, chocolate oozes from the sides of the crunchy sugar topping.
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Hot cross bun bread and butter pudding

This hot cross bun bread and butter pudding is heavenly warm from the oven with softly whipped cream.  It's like a hug in a bowl!
Course Dessert
Cuisine British
Keyword hot cross bun bread and butter pudding
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Calories 625kcal
Author Nickki Thompson

Ingredients

  • 6 stale hot cross buns
  • 100 g chocolate chips
  • 100 g soft butter
  • About 25-50g Orange marmalade
  • 50 g caster sugar
  • 3 large eggs
  • 250 ml milk
  • 100 ml double cream
  • The zest of one orange
  • 50 g Demerara sugar for the top optional
  • 2 tbsp Orange marmalade or apricot jam warmed in a small pan

Instructions

  • Slice the hot cross buns in half and spread with the butter and marmalade. Arrange the hot cross bun sandwiches in a baking dish.
  • Sprinkle over some of the chocolate chips. The buns should sit snugly together inside the dish with no large gaps.
  • In a jug mix together the eggs, sugar, milk, cream and the orange zest. Slowly pour this over the bun slices.
  • Cover with foil and leave to soak for a minimum of 15 minutes or a maximum of 1 hour.
  • Preheat the oven to 180C.
  • Sprinkle the top of the pudding with Demerara sugar, if using and bake for 30-40 minutes with the foil on. Remove from the oven and brush the top with the warmed marmalade. Return to the oven and bake for a further 5-10 minutes.

Notes

Serve with softly whipped double cream, ice cream or custard.