Day-old hot cross buns have more flavour than fresh ones and they absorb custard better. This recipe was designed to use up the inevitable stock overspend that comes with hot cross bun season — every kitchen that runs them in service ends up with leftovers by Saturday, and this is where they go.
The result is better than any bread and butter pudding made with standard sliced white. The spicing in the bun — cinnamon, mixed spice, dried fruit — is already doing 70% of the flavour work before the custard goes in.
Serves: 12 portions | Prep: 25 min + 30 min soaking | Cook: 40–45 min | Suitable for: Easter weekend, spring menus, Saturday brunch
Ingredients
For the pudding (one deep hotel tray / full GN)
- 8–10 hot cross buns (day-old), halved horizontally
- 80g unsalted butter, softened
- 100g additional mixed dried fruit (if the buns aren't already heavily fruited)
- Zest of 1 orange
For the custard
- 800ml whole milk
- 500ml double cream
- 8 large eggs
- 4 egg yolks
- 160g caster sugar
- 2 tsp vanilla extract
- 1 tsp mixed spice
- ½ tsp ground cinnamon
For the glaze
- 4 tbsp fine-cut marmalade, warmed and loosened with 1 tbsp water
To serve
- Clotted cream (portion into ramekins in advance)
- Vanilla ice cream (alternative)
- Icing sugar, lightly dusted (optional)
Method
1. Butter and layer the buns Butter both cut faces of each halved hot cross bun generously. Layer cut-side up in a deep hotel tray or roasting dish (approximately 30 × 20 × 8cm), overlapping slightly like tiles. Scatter additional dried fruit and orange zest between layers if the buns are lightly fruited.
2. Make the custard Combine the milk and cream in a saucepan over medium heat and bring just to the point of simmering — do not boil. In a large bowl, whisk together the whole eggs, yolks, sugar, vanilla, mixed spice and cinnamon until pale and combined. Pour the hot cream mixture onto the egg mixture in a slow, steady stream, whisking continuously. Strain through a fine sieve.
3. Soak Pour the custard over the layered buns slowly, ensuring even coverage. Press the buns down gently so they absorb the custard. Leave to soak for at least 30 minutes — up to 2 hours in the fridge gives a better result.
4. Bake Preheat the oven to 160°C fan / 180°C conventional. Bake uncovered for 40–45 minutes until the custard is just set with a slight wobble in the centre and the surface is deep golden. A skewer inserted should come out clean of liquid custard.
5. Glaze Brush the warm marmalade glaze over the surface immediately out of the oven. It sets as the pudding cools and gives a glossy, slightly sticky top.
6. Portion and serve Cut into 12 equal portions while warm. For service, reheat individual portions in a hot oven (180°C) for 8–10 minutes covered loosely with foil. Serve with a ramekin of clotted cream on the side and a light dusting of icing sugar.
Kitchen Notes
Batch flexibility — One hotel tray gives a clean 12-portion yield. For 24 portions, run two trays simultaneously. The recipe scales proportionally with no technique change.
Timing for Easter service — Bake Saturday, cool completely, refrigerate overnight. Portion Saturday evening. Reheat to order on Sunday. Quality is unchanged or better after overnight rest.
Hot cross bun sourcing — Bake your own if the kitchen runs them as a brunch or bar item. Otherwise buy in bulk from a local bakery — negotiate on price for a case quantity. Day-old buns are ideal and often available at a reduction.
GP — Hot cross buns at trade: approximately £0.30–£0.50 each. Total food cost per 12-portion tray (including custard and clotted cream): approximately £8–£11. At £7–£9 per dessert, GP exceeds 85%.
Allergens — Gluten (buns). Dairy (butter, milk, cream, clotted cream). Egg. Tree nuts may be present in buns depending on supplier — check. Sulphites (dried fruit, marmalade).