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Hot Cross Bun and Butter Pudding

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Hot Cross Bun and Butter Pudding
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
  • ½ cup milk
  • 1 teaspoon vanilla
  • ½ cup brown sugar
  • ¼ cup cream (this could be replace with baileys or rum for the adults
Prep Time 30 minutes 
Total Cook Time 1 hour
Difficulty Easy
Ingredients 10
Nut free
Dairy free option
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 into three vertically 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 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 pour over the last measure of cream.

Bake in a preheated oven at 180°C for 25 minutes.

Leave to rest for 5-10minutes before serving.

Serve with ice cream, whipped cream, custard or yoghurt.

I can vouch this makes a great breakfast the next day if there is any left!

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