Easter Hot Cross Bun Pudding

By The Weekly  

March 26, 2018

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Make the most of your Easter hot cross bun leftovers to make this glorious pudding – it goes perfectly with some cream or a scoop of your favourite ice-cream.

  • Yields: 4 Servings


2 tbsps brown sugar

1 tbsp water

2 medium pears, peeled, cored, sliced

1½ cups milk

300 ml carton cream

1 vanilla bean, halved lengthways, seeds scraped

4 leftover hot cross buns, thickly sliced

4 eggs

2 tbsps caster sugar

½ tsp ground cinnamon

¼ tsp ground nutmeg

Ice-cream or cream, to serve


1Preheat oven to moderately slow, 160 C. Lightly grease a deep, 6-cup ovenproof dish.

2In a medium frying pan, combine brown sugar and water, Heat on low, stirring, until sugar dissolves.

3Add pear slices and simmer, uncovered, 3 to 5 mins, until just tender, stirring occasionally. Remove from heat.

4In a medium saucepan, bring milk, cream and vanilla bean to boiling point. Remove from heat. Set aside, covered 5 mins. Discard vanilla bean.

5Arrange bun and pear in alternate layers in prepared dish. In a large bowl, whisk eggs. caster sugar, cinnamon and nutmeg together. Gradually beat in warm cream mixture.

6Strain egg mixture carefully over bun and pear. Place dish in a large baking pan, adding enough boiling water to come halfway up the sides of the dish.

7Bake 55 to 60 mins, until set.

8Serve with ice-cream or cream.

TIP: Pudding can be covered with plastic wrap and chilled for up to 5 days.

Recipe & Photo: Woman's Day/BauerSyndication.com.au