The Only Recipe You Need This Easter

Lauren Powell
by Lauren Powell

Moving Out, Eating In

What could possibly be better than hot cross buns at Easter? We’ll tell you—hot cross bun pudding, that’s what.  Food blogger and self-confessed hot cross bun devotee, Elizabeth Hewson of Moving Out, Eating In, has taken the humble and iconic Easter recipe to a whole new level. Say hello to hot cross bun pudding topped with spiced butterscotch sauce–and it tastes as good as it sounds. “This wickedly comforting dessert combines both of my favourite things in the world—hot cross buns and custard—and then goes even further by topping itself with a spiced butterscotch sauce that will make anyone go weak at the knees”, says Hewson. Channel your inner Martha Stewart and scroll down to find out how to be the family favourite this Easter.

Hot Cross Bun Pudding with Spiced Butterscotch Sauce

Serves 6


Hot Cross Buns

6 hot cross buns, preferably a day old

50g butter

3 egg yolks

2 eggs

2 ½ tablespoon caster sugar

600ml full cream milk

1 teaspoon vanilla paste (or pure vanilla essence)

¼ cup apricot jam

Spiced butterscotch sauce

1 cup brown sugar

200ml thickened cream

100g unsalted butter

1 teaspoon mixed spice


Vanilla ice cream to serve



1. Preheat an oven to 180 and lightly butter a dish that snugly fits your hot cross buns in.

2. Cut your hot cross buns in half and butter. Arrange into your dish.

3. In a bowl, whisk together the egg yolks, eggs and caster sugar. Add milk and vanilla and whisk to combine.

4. Carefully pour your custard mix over your buns and leave to soak for 15 minutes.

5. Boil the kettle and line a large roasting tray with a tea towel. Placing a tea towel on the bottom of the roasting tray protects the custard and stops the base from burning. Place your pudding dish in your tea towel lined tray and gently pour enough boiling water into the tray to come halfway up the sides of the dish. This is called a bain marie and helps the custard cook evenly. Bake for 40 minutes.

6. When the pudding is just about cooked, heat apricot jam in a small saucepan with one tablespoon of water and stir until melted. Once the pudding is out of the oven, use a pastry brush to glaze the top of your hot cross buns. This gives the buns a lovely shine and golden hue.

7. Lastly, to make the sauce, place all the ingredients in a medium saucepan. Bring to the boil over medium heat then reduce heat and simmer for 5 minutes.

8. Serve pudding warm, drizzled with sauce alongside vanilla ice cream. Happy Easter.

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