Hot Cross Bun Pudding

Hot Cross Bun & Butter Pudding | she cooks, she gardens

We don’t celebrate Easter in a traditional way, but we do relish the opportunity to get away from it all for a few days with family and friends. Each year P and I head off into the sunset with his family and meet with another family (and associated ring-ins) for some quiet time, a few glasses of wine, lots of walks, board games and some good old-fashioned feasting. This year we made the journey to Robe, a small seaside town about 4 hours out of Adelaide. It is a gorgeous, vibrant little town, filled with great cafe’s and shops that stay open the entire weekend.


Each year our accommodation seems to become more and more impressive and this years was certainly a stand-out. Instead of the usual cabins, tents or caravans, we stayed in a place called ‘The Manor’, a gigantic home with 9 bedrooms and the longest hallway I think I’ve ever seen. It was built in the 1880s and has done its time as a family home, a backpacker hostel, a B&B and now its most recent incarnation, a large holiday rental. It was an absolute delight to stay in a place with such a rich history, if only the walls could talk.



One of the features of the home was the large kitchen, complete with bay windows and a wood-fired stove. Afternoons were spent at the long wooden table playing games, drinking wine and sharing stories. As it grew colder we stacked and stoked the fire as dinner was prepared and then eaten. It was a gorgeous place to spend a weekend, the perfect place to recharge the batteries.



We try to make our own meals while we are away and using local ingredients is one way to both the lighten the load when travelling and also get a feel for what the local community has on offer. We ate like kings this weekend as the substantial kitchen facilities made it easy to prepare large meals. One of the dishes we prepared was this fabulous hot cross bun pudding, it was a true Easter creation that came together as though it was something we had been making for years. It started when we discovered the large apple tree in the front yard, soon we had a pot full of apples on the stove and then we realised we still had a cupboard full of hot cross buns getting just that little bit past their prime. Not ones to want to let food go to waste we decided to combine the two to pair as a dessert with a gorgeous vego lasagne that had been prepared for dinner that night.

Hot Cross Bun & Butter Pudding | she cooks, she gardens

Construction of the pudding is easy, combine eggs with milk to make the custard, dunk pieces of hot cross bun into the egg mixture and line an ovenproof pan, layering with spoonfuls of apple as you go. Top with some brown sugar and bake until firm. Served with cream or vanilla ice-cream it is the perfect winter warming treat that will ensure those leftover Easter buns don’t go to waste.

Hot Cross Bun Pudding
Prep time
Cook time
Total time
This hot cross bun pudding is a great way to use up leftover Easter buns that might otherwise go to waste. It is simple to prepare, using everyday ingredients.
Recipe type: Dessert
Cuisine: Easter
Serves: 10
  • 1 kilo apples, peeled, cored and roughly chopped
  • 2 tbspns brown sugar
  • A walnut sized piece of butter
  • 6 eggs
  • 2 cups milk
  • 12 hot cross buns
  1. In a large pot add apples with a cup of water, butter and brown sugar.
  2. Bring to a boil and then cook for 20 minutes until soft but still holding their shape.
  3. Allow to cool slightly.
  4. Heat the oven to 180 degrees.
  5. Whisk eggs in a bowl until smooth.
  6. Add milk and whisk until combined.
  7. Cut buns into thick slices.
  8. Grab a slice of bun and dunk in eggy custard and then place in the baking dish.
  9. Line the baking dish with buns then add a few dollops of apple over the top
  10. add another layer of buns, followed by apple and keep layering until you have either used up your buns or have enough to feed your guests.
  11. Top with apple and pour over the remaining custard.
  12. Sprinkle a little brown sugar over the top and bake for about 40 minutes until the custard is set and the top is golden brown.
  13. Serve hot with cream or ice cream.
This makes a lot of pudding and will easily serve 10 with leftovers, simply halve the ingredients to reduce the total yield.