Hot Cross Bun Pudding

Hot Cross Bun Pudding

Tiptree Recipes
Tiptree Recipes

Recipe by Sally Carpenter for Wilkin & Sons Ltd.


This is best made with slightly stale spicy hot cross buns, but we have also tried it with fresh buns and the result is just as good. Make sure there is plenty of water in the Bain Marie.

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Ingredients and Method


  • 2½ Individual Hot Cross Buns – depending on size
  • Butter
  • 1 heaped tbsp Tiptree Marmalade
  • 2 tbsp Sultanas
  • 2 large Eggs
  • 1 tbsp Castor Sugar
  • 1 pint Full Fat Fresh Milk
  • 1/2 Lemon – rind
  • 1 Whole Nutmeg for grating
  • Fresh Orange and/or Lemon - garnish


  1. Set oven at 180c or 165c fan.
  2. Split Hot cross buns and then cut in half.
  3. Melt butter in shallow oven dish.
  4. Turn buns in butter so that both sides are lightly coated.
  5. Spread marmalade over the buns.
  6. Scatter sultanas across buns.
  7. Heat milk with lemon rind – do not boil.
  8. Whisk eggs with sugar then slowly whisk in the milk.
  9. Strain milk onto buns and allow to stand for 15 minutes.
  10. Grate nutmeg over pudding.
  11. Stand pudding dish in a Bain Marie (stand the pudding dish in a large dish or tin half filled with warm water).
  12. Cook for about 20 minutes until lightly set with just a wobble. The time will depend on the depth of the pudding – we used a shallow dish – but deeper dishes may take more time.
  13. For the garnish: Remove a very thin layer of peel from the orange and/or lemon, put in a pan of hot water, simmer for 3 minutes until fruit softens, rinse in cold water and drain on kitchen paper. Sprinkle onto pudding.
  14. Serve warm with fresh single cream.
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