Hot Cross Bun Pudding
Classic comfort food with an Easter twist; hot cross buns soaked in a silky vanilla bean and orange custard, baked in a water bath until just set, and served warm with fresh raspberries and a drizzle of cream. An indulgent centrepiece dessert that's surprisingly simple to pull together.
35 minutesPrep Time
55 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings8 Hot Cross Buns
50g of Butter, softened
600ml Thickened Cream, plus extra to serve
2 Teaspoon of Vanilla Bean Paste
1 Cup of Milk
4 Eggs
⅔ Cup of Caster Sugar
60ml of Orange Juice
125g of Fresh Raspberries, to serve
Directions
- Preheat the oven to 180°C. Grease an 8-cup capacity baking dish.
- Split the hot cross buns in half and spread butter generously over each cut side. Arrange the bottom halves in the prepared baking dish.
- Pour the cream and vanilla bean paste into a saucepan and place over medium heat for 5 minutes, or until just hot. In a large bowl, whisk together the milk, eggs, caster sugar, and orange juice. Pour in the warm cream mixture and stir to combine.
- Pour the custard mixture through a fine sieve evenly over the bun bases. Place the bun tops over the bases and set aside for 15 minutes to allow the buns to soak up the custard.
- Place the baking dish into a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the baking dish.
- Bake for 45–50 minutes, or until the custard is just set with a slight wobble in the centre. It will continue to firm up as it stands.
- Serve warm topped with fresh raspberries and a drizzle of extra thickened cream.