Easter Hot Cross Bun Pudding

The Weekly | March 29, 2018

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

300ml 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



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

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

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

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

5. Arrange 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.

6. Strain 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.

7. Bake 55-60 mins, until set.

8. Serve 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/

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