Hot Cross Bun and Mini Eggs Pudding


Hot Cross Bun and Mini Eggs Pudding

This is bread and butter pudding with an Easter twist! This recipe is a fun way to use up any leftover hot cross buns and mini eggs from the bank holiday weekend.



  • 6 hot cross buns - sliced and buttered
  • Half a pack of Cadbury Mini Eggs
  • 4 egg yolks
  • 2 level tsp cornflour
  • 30g/1oz caster sugar
  • 570ml/1 pint milk
  • 55ml/2fl oz. single cream
  • 1 vanilla pod or ½ tsp vanilla extract
  • Demerara sugar to sprinkle 



  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Tear the buns into large chunks in a baking dish and scatter with Mini Eggs.
  3. In a separate bowl, whisk the egg yolks, cornflour and sugar.
  4. Bring the milk, cream and vanilla to a simmering point in a pan over a low heat.
  5. Pour the egg mixture into the hot milk slowly, stirring continually.
  6. Return to the hob and gently heat through, stirring as it thickens. If used, remove the vanilla pod.
  7. Evenly pour the custard over the bread. Sprinkle with demerara sugar.
  8. Bake in the oven for 25-30 minutes.