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Hot Cross Bun Pudding - You Totally Got This - Quick & Easy Recipe

Hot Cross Bun Pudding

  • Cook Time: 60 minutes
  • Total Time: 60 minutes
  • Yield: 8 serves 1x


Hot cross buns baked in a delicious creamy custard, that’s refined sugar free. You don’t wanna miss out on this awesome Easter dessert.


  • 8 hot cross buns
  • 300g double cream
  • 600ml milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 4 eggs
  • ¼ cup rice malt syrup
  • 40g butter
  • Pouring cream to serve


  • Preheat oven to 180C/350F.
  • Cut the hot cross buns in half and spread them with butter. Arrange the bottom halves in 2 rows in a 2 litre (8 cup) baking dish
  • Heat the double cream and milk in a saucepan over medium heat, add the vanilla and cinnamon, and whisk until the mixture is smooth. Remove from heat when it has warmed through.
  • Whisk the eggs and rice malt syrup together in a mixing bowl. Then gradually add the warm cream mixture, stirring until well combined.
  • Pour half the mixture over the bottom of the buns and leave them to soak for 5 minutes. Place the tops on the buns then pour the remaining mixture over the top of the buns. Leave to soak for a further 10 minutes.
  • Bake in the oven for 30 minutes or until set. Serve the pudding warm, with cream.


  • If you are sensitive to gluten, use gluten free hot cross buns, or if you are a sugar quitter like me, why not make your own. I use this recipe from the I Quit Sugar website (it is seriously good).
  • You can make this recipe ahead of time. To reheat, cover with foil and pop in an oven preheated to 160 C (325F) until warm.



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