Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the hot cross buns in half and butter them generously. Don’t skimp here, this is where a lot of the flavour and richness comes from.
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For
4
M
I
4-5
Hot cross buns
40
g
Butter, softened
300
ml
Whole milk
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Per Serving
Calories
510kcal
Protein
12g
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Custard ratio to remember: Roughly 1 egg per 150-200ml liquid; that’s your base for any bread and butter pudding. | Why butter both sides? It creates that classic contrast, crispy edges on top, soft custardy middle underneath. | Don’t overbake it: If it’s fully firm in the oven, it’ll be dry once cooled. Slight wobble = perfect. | Upgrade it easily: Brush with a bit of marmalade between layers; add a splash of rum or brandy to the custard; little grating of nutmeg on top before baking. | Reheat in the oven for best texture. Or eat cold straight from the fridge, it goes almost like a set custard cake.
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Ellen K
2 days ago
Could you do all plant milk and no cream if making dairy free?
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Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the hot cross buns in half and butter them generously. Don’t skimp here, this is where a lot of the flavour and richness comes from.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
4-5
Hot cross buns
40
g
Butter, softened
300
ml
Whole milk
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
510kcal
Protein
12g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Custard ratio to remember: Roughly 1 egg per 150-200ml liquid; that’s your base for any bread and butter pudding. | Why butter both sides? It creates that classic contrast, crispy edges on top, soft custardy middle underneath. | Don’t overbake it: If it’s fully firm in the oven, it’ll be dry once cooled. Slight wobble = perfect. | Upgrade it easily: Brush with a bit of marmalade between layers; add a splash of rum or brandy to the custard; little grating of nutmeg on top before baking. | Reheat in the oven for best texture. Or eat cold straight from the fridge, it goes almost like a set custard cake.
Only visible to you
Made it?
Cancel
E
Ellen K
2 days ago
Could you do all plant milk and no cream if making dairy free?
Like
Reply
Cancel
