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Hot Cross Bun and Butter Pudding

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Hot Cross Bun and Butter Pudding

You Will Need

  • 4 - 6 gluten free hot cross buns (depends on your dish size)
  • 50g spreadable butter
  • ¼ cup apricot jam
  • 100g chopped chocolate
  • 3 eggs
  • ½ cup cream
  • For the custard
  • ½ cup milk
  • 1 teaspoon vanilla
  • ½ cup brown sugar
  • ¼ cup cream*
  • *this could be replace with baileys or rum for the adults
  • To serve
  • Vanilla ice cream, custard or whipped cream
Prep Time 0.5 hours
Total Cook Time 5 hours
Difficulty Easy
Ingredients 7
Sugar free
Nut free
Egg free
Gluten free
A great way to use up any left over slightly stale hot cross buns or if your like us, I have to make a special batch and hide them away so I can make this pudding! I would also make this using slices of Spicy Fruit loaf or Wholesome with raspberry jam.
This can also be made dairy -free using your favourite plant based butter, milk and cream.

Cut each bun in three horizontally and spread each piece with butter and jam, be a little generous here.

Arrange in your dish, overlapping until your dish is full.

Scatter with the chocolate.

Mix together eggs, first measure of cream, milk, vanilla and 2 tablespoons of the brown sugar. Pour over the buns, push the buns down to soak up the custard mixture.

Sprinkle the remaining brown sugar over and the last measure of cream.

Bake for 25 minutes at 180°C.

Leave to rest before serving for 5-10minutes before serving.

I can vouch this makes a great breakfast the next day if there is any left, maybe not with ice-cream but then again why not?!

Breadmaker Option:

Mix all ingredients together in a bowl and then transfer to your breadmaker tin.
Select the gluten free setting.