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Home » Dessert » Hot Cross Bun and Butter Pudding

February 28, 2011 By Janice Pattie 7 Comments

Hot Cross Bun and Butter Pudding

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Hot Cross Bun and Butter Pudding is a luscious variation on this classic dessert. Easter Hot Cross Buns make a sweet and slightly spicy Bread and Butter Pudding and it’s an ideal way to use up leftover buns after the holiday

Hot Cross Buns are everywhere in the shops just now, even though it is nearly a month until Easter.  This is an easy warming dessert made with these spiced and fruited bread buns and if you have children or teenagers to feed, it fills them up!  It also features one of the Total 0% Yogurt Split Pots, this time it’s the one with the honey.
 
Hot Cross Bun and Butter Pudding
This pudding serves 3-4 people
 
1 Hot Cross Bun
10g butter
2 eggs
100ml milk
1 tbsp soft brown sugar
1 Total 0% Greek Yogurt Split Pot (Honey)
Grease a small deep heatproof dish with a little of the butter.  Split the bun and spread each half with the remaining butter.  Slice the bun into small squares and place in the dish. Drizzle over the honey.
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Beat the eggs, sugar, milk and yogurt together and pour over the pieces of bun.
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Leave for an hour to soak, then pre-heat the oven to 170C and bake in the oven for about 30 minutes until risen and golden.
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I serve this dessert with icecream, but you could eat it as it is, with custard, cream or more yogurt.

Hot Cross Bun and Butter Pudding

Janice Pattie
serves 4 people
0 from 0 votes
Print Recipe
Course Dessert
Cuisine British
Servings 4
Calories 124 kcal

Ingredients
 

  • 1 Hot Cross Bun
  • 10 g butter
  • 2 eggs
  • 100 ml milk
  • 1 tbsp soft brown sugar
  • 170 g Total 0% Greek Yogurt Split Pot Honey

Instructions
 

  • Grease a small deep heatproof dish with a little of the butter. Split the bun and spread each half with the remaining butter.
  • Slice the bun into small squares and place in the dish. Drizzle over the honey.
  • Beat the eggs, sugar, milk and yogurt together and pour over the pieces of bun.
  • Leave for an hour to soak, then pre-heat the oven to 170C and bake in the oven for about 30 minutes until risen and golden.

Notes

I serve this with ice cream, but you could eat it as it is, with custard, cream or more yogurt.

Nutrition

Calories: 124kcalCarbohydrates: 10gProtein: 9gFat: 6gSaturated Fat: 3gCholesterol: 94mgSodium: 96mgPotassium: 123mgSugar: 7gVitamin A: 222IUCalcium: 87mgIron: 1mg
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Filed Under: Dessert, Festive Recipes, Spring Tagged With: hot cross bun, Total Greek Yogurt

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Reader Interactions

Comments

  1. Nora says

    February 28, 2011 at 9:22 pm

    Oooooh, that looks yummy. Two of my favourite things in one pudding – just the thing to make the most of hot cross bun season. 🙂

    Reply
  2. Chow and Chatter says

    February 28, 2011 at 11:51 pm

    wow great idea love hot cross buns :0)

    Reply
  3. LDH says

    March 1, 2011 at 1:31 am

    Just what my sweet tooth wants ~ so good!

    Reply
  4. Jill Colonna says

    March 1, 2011 at 9:00 am

    YUM. Adore hot cross buns – great idea to put it into the pudd, Janice.

    Reply
  5. Chele says

    March 1, 2011 at 4:41 pm

    I had to do a double take when I walked down the 'seasonal' isle of my supermarket a couple of weeks ago and found it already fully stocked with boxed Easter Eggs!!! Mind you a love a good bread and butter pudding so I'm not so bothered about the hot cross buns lol

    Reply
  6. Livs says

    March 1, 2011 at 10:07 pm

    This is a great idea for something to do with those leftover hot cross buns.

    Reply
  7. The Food Hound says

    March 4, 2011 at 3:08 am

    Ooooo, sounds delicious!! Totally sugary and rich!

    Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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