Hot cross pudding

    1 hour 5 min

    Bread and butter pudding made using hot cross buns instead of bread, dark bitter marmalade over the buns and Irish cream liqueur in the egg and cream custard. Adapted from several recipes, including my own ancient one for bread and butter pudding!


    Berkshire, England, UK
    3 people made this

    Serves: 6 

    • 6 hot cross buns
    • 50g (2 oz) butter, softened
    • 1/4 teaspoon grated nutmeg
    • 1/4 teaspoon ground cinnamon
    • 150g (6 oz) thick cut, dark bitter marmalade
    • 1 tablespoon raisins
    • 1 tablespoon sultanas
    • 350ml (12 fl oz) full fat milk
    • 50ml (2 fl oz) double cream
    • 2 large free range eggs
    • 25g (1 oz) sugar
    • 1 teaspoon vanilla extract
    • 6 tablespoons Irish cream liqueur

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Heat oven 180 C / Gas 4.
    2. Grease a 1 litre (2 pint) baking tin of any shape, shallow is best. If you aren't sure if it holds 1 litre, pour in 1 litre of water to check!
    3. Split all the hot cross buns as usual, then cut them across their tops diagonally. Spread each triangle of hot cross bun with the butter thickly.
    4. Cover the base of the baking tin with overlapping triangles of hot cross bun pieces, butter side up.
    5. Grate a little nutmeg over and sprinkle the cinnamon, melt marmalade, stir out any lumps and spoon half of it over first layer, then sprinkle with half the raisins and sultanas.
    6. Repeat this layer one more time or until the dish is filled, sprinkle a few raisins and sultanas on top.
    7. In a saucepan gently heat the milk and cream, do not boil.
    8. In a large mixing bowl, beat the eggs with 3/4 sugar and the liqueur and vanilla until light, airy and pale. Pour the warm milk over the eggs and continue beating until all the milk is added.
    9. Pass the egg mixture slowly through a sieve, evenly over the bread until all the liquid is added. Press the surface with your hand gently to push the bread into the liquid.
    10. Sprinkle remaining sugar over the surface of the pudding and leave it to one side for 30 minutes.
    11. Bake for 40 to 45 minutes, until the surface is golden brown, the pudding risen and the egg set. Nicest served hot!


    I use my usual rectangular tray bake tin, multiply the ingredients by 3 and make two trays with 12 portions overall and freeze.

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