Baking

Gregg's Hot Cross Bun Pudding

Don't throw away your left over Hot Cross Buns this Easter!
We have the perfect way to use them up by turning them into a delicious pudding infused with Gregg's cinnamon and vanilla.

Serves:
6
Prep Time:
15 minutes
Cook Time:
1 hour

How to Cook

  1. Grease a 22cm cake tin and line base with non-stick baking paper. Cut each hot cross bun into four slices. Line base of tin with half the slices, fitting snugly. Sprinkle with white choc bits.
  2. Whisk milk, cream, eggs, sugar, cinnamon and vanilla together in a large jug. Pour half the mixture over buns.
  3. Top with remaining bun slices, pour rest of mixture over. Stand 30 mins to soak up liquid. Preheat oven to 160°C or 140°C fan-forced. Top with dark choc bits and almonds.
  4. Stand cake tin in a baking dish and pour in boiling water to come halfway up the side. Bake for 1 hr until set and browned (it will rise when cooked, but sink on cooling).
  5. Remove tin from dish and cool completely. Sprinkle with nutmeg. Run a knife around edge of pudding, turn onto a plate. Remove paper and invert pudding onto a serving plate. Cut into wedges to serve.

Ingredients

  • 6 Hot Cross Buns
  • ¼ Cup White Chocolate Bits
  • 1 ½ Cups Milk
  • 1 ½ Cups Cream
  • 6 Eggs
  • ½ Cup Caster Sugar
  • 1 tsp Gregg's Ground Cinnamon
  • 1 Gregg's Vanilla Beans (split in half and deseed)
  • ¼ cup Dark Chocolate Bits
  • 2 Tbsp Slivered Almonds
  • 1 tsp Gregg's Ground Nutmeg

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