Hot cross bun and butter pudding

These twist on an Easter classic is so warming and sugary that you won't be able to resist - think warm cinnamoney buns with custard, mmm

hot cross bun pudding

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  • Blue Diamond Reduced Sugar Almond Breeze® 600ml
  • Double cream 300ml
  • Eggs 4
  • Golden caster sugar 100g
  • Vanilla essence 1½ tsp
  • Hot cross buns 4
  • Butter 40g, softened
  • Marzipan 100g, cubed
  • Chunky marmalade 3 tbsp
  • Icing sugar


  • Step 1

    Heat oven to 170C/150C fan/gas 3. Warm the cream and Almond Breeze® in a pan over a gentle heat. Whisk the eggs, vanilla and sugar together with a fork in a big bowl, then slowly add the warm cream mixture.

  • Step 2

    Halve your hot cross buns and spread with the butter. Lay out in a large, shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade over the top.

  • Step 3

    Pour over the cream mixture and let it soak for 15 mins. Press the buns down into the custard mixture as they soften.

  • Step 4

    Bake for 50 mins until set, then remove and leave it to stand for 10 mins. Dust lightly with icing sugar and serve.