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Hot cross bread and butter pudding (V)


Leftover hot cross buns? Use them up to make this delicious twist on a bread and butter pudding recipe.


  • 6 Gadsby's hot cross buns, halved
  • 200g Jenny's Jams marmalade
  • Zest of 1 lemon
  • 60g Co-op dried apricots, chopped
  • 2 Fairburn's eggs
  • 300ml Co-op semi-skimmed milk
  • 200ml Co-op double cream
  • 2 tbsp caster sugar
  • 1 tbsp Co-op demerara sugar
  • 6 scoops vanilla ice cream (optional)


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Lightly grease a 15cm x 25cm x 5cm ovenproof dish
  3. Spread each bun half with the marmalade
  4. Put the bottoms in the dish and sprinkle with half the lemon zest and apricot
  5. Add the tops then the rest of the apricot
  6. Whisk the eggs until fluffy
  7. Mix in the milk, cream and caster sugar
  8. Pour over the buns, sprinkle with the demerara sugar and rest of the lemon zest
  9. Bake for 40 mins
  10. Serve with ice cream, if you like.