Posted Tuesday, February 19 2013 by Deans Shortbread Categories: Blog

Hot cross bun season is now upon us, so why not give our delicious twist on bread and butter pudding a try – you won’t be disappointed, comfort food at its very best !



  • 6 Hot Cross Buns
  • 40g butter
  • Zest of a large orange
  • Juice of ½ orange
  • 85g dried ready-to-eat apricots, chopped
  • 50g orange marmalade
  • ½ teaspoon ground cinnamon
  • 100g caster sugar
  • 300 ml milk
  • 300 ml double cream
  • 1 tbsp Demerara sugar
  • 2 medium free-range eggs
  • A little extra butter for greasing




Pre-heat the oven to 170ºC.  Grease a large ovenproof dish with butter. Cut the hot cross buns into even slices and arrange in the buttered dish.

Melt the butter in a saucepan – add the apricots, orange marmalade, cinnamon, caster sugar, orange zest and orange juice and mix well. Drizzle the mixture over the hot cross bun slices – leave to
soak in for a few minutes.
Break the eggs into a large jug – add the milk and cream and whisk together.  Add to the dish pressing the hot cross bun slices down into the egg mixture making sure all slices are soaked
through.  Sprinkle Demerara sugar over the top then bake in the pre-heated oven for 35-40 minutes.

Serve hot with cream or vanilla custard.

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