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Hot cross bun pudding


Serves: 8
timePrep time: 15 mins
timeTotal time:
Hot cross bun pudding
Recipe photograph by Toby Scott

Hot cross bun pudding

This fun Easter recipe is like a hot cross bun bread and butter pudding - but made with croissants for an indulgent twist

Serves: 8
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
545Kcal
Fat
36gr
Saturates
20gr
Carbs
45gr
Sugars
24gr
Fibre
2gr
Protein
9gr
Salt
0.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 400ml whipping cream, plus extra to serve, optional
  • 200ml milk
  • 4 medium egg yolks
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground mixed spice
  • a good grating of nutmeg
  • 125g dried mixed fruit
  • zest of ½ lemon
  • 8 croissants
  • 1 tbsp demerara sugar

Step by step

  1. Put the cream and milk in a medium saucepan and heat to just below boiling point. Remove from the heat. Whisk the egg yolks, caster sugar, vanilla and spices in a mixing bowl, then pour in the hot cream mixture as you continue to whisk.
  2. Toss the dried mixed fruit with the lemon zest. Slice each croissant in half horizontally then layer in a 1.5-1.7 ltr ovenproof dish, sprinkling with the mixed dried fruit as you go. Save most of the croissant ‘tops’ for the final layer and avoid having too much exposed dried fruit as it may burn. Pour over the spiced custard mixture and leave to soak for 15 minutes. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4.
  3. Sprinkle over the demerara sugar and bake for 25-30 minutes until golden brown and just set. Leave to stand for 10 minutes and serve warm, with extra cream for pouring if you like.

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