Hot Cross Bun Pudding


  • 325ml semi skimmed milk
  • 75ml whipping cream
  • 150g fine shred marmalade
  • 2 eggs 
  • 50g caster sugar
  • 6 hot cross buns, halved
  • 150g raspberries
  • 1-2 tsp icing sugar


  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Whisk the eggs, sugar and marmalade together in a bowl.
  3. Pour the milk and cream into a pan and heat gently until simmering.
  4. Pour the hot milk mixture onto the eggs whisking all the time until smooth.
  5. Lay the hot cross buns into an ovenproof dish, overlapping the buns slightly, with the raspberries sprinkled throughout. 
  6. Pour the custard through a sieve over the hot cross buns.
  7. Ideally leave to sit for 15 minutes.
  8. Place in the oven to bake for 15 minutes or until just set. 
  9. Dust with icing sugar and serve warm.