Cuts into 16 generous squares
Upcycle your left over hot cross buns into this delicious pudding. It’s delicious served warm or cold.
Before I made my own Hot Cross Buns, I bought some fruit free ones from the supermarket. To say we were less than impressed would be an understatement so I upcycled them into this delicious pud, which doubles up nicely as a teatime treat or a decadent dessert.
It will never win any beauty contests but by golly, it’s yummy!
This is like the Easter/Hot Cross Bun version of my Nana’s Bread Pudding and this twist on nana’s perennial recipe is as scrumdiddlyumptious as the original.
This pud is super versatile and lends itself to all types of flavour combos – if you have plain, traditional or apple and cinnamon hot cross buns, add some sultanas, mixed spice and if you’re feeling really fancy, some finely chopped apple. If you have chocolate hot cross buns, add some cocoa and choc chips for a decadent dessert.
In this particular pud, I used apple and cinnamon hot cross buns and added extra mixed spice, currants and a finely chopped apple. I had already shipped all my square baking dishes so used a large pyrex dish instead. Anything goes with this recipe, it’s just so forgiving!
And if you’re out of Hot Cross Buns or Hot Cross Buns are out of season, check out my Nana’s Best Ever Bread Pudding which is a delicious year round alternative!
10 Hot Cross Buns (the staler the better)
50- 100g chocolate chips or sultanas
1 teaspoon mixed spice or 1 1/2 tablespoon cocoa
2 large eggs, beaten
80g brown sugar
100g butter , melted
- Tear the hot cross buns into a large mixing bowl and add the mixed spice/cocoa. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the buns. Add eggs and brown sugar and sultanas or apple if using. Stir well, then set aside for 15 minutes to soak.
- Heat oven to 180C/160C fan-forced. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base). Stir the melted butter and the chocolate chips (if using) into the pudding mixture and tip into the tin. Bake for about 1 hour or until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Allow to cool slightly before cutting into squares and serve warm with custard or ice cream, or at room temperature with a cuppa for a delicious tea time treat!
Prep time: 10 minutes Cooking time: 1 hour plus 15 minutes soaking