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Hot cross bun and butter pudding

An easy dessert to end Easter lunch off.

  • Serves 6
  • Less than 45 minutes


  • 6 PnP extra-spicy hot cross buns
  • ½ cup (125ml) chocolate hazelnut spread
  • 6 free-range eggs
  • 500ml (2 cups) PnP cream, plus extra for serving
  • ½ cup (125ml) castor sugar, plus 1 Tbsp (15ml) extra


  1. Preheat oven to 180°C.
  2. Slice each bun horizontally in half.
  3. Spread the bottom half of each bun with chocolate spread and sandwich together with its top. Arrange in a medium baking dish.
  4. Whisk eggs, cream and sugar together and pour over the buns.
  5. Sprinkle with 1 Tbsp (15ml) of the sugar.
  6. Bake for 25 minutes, or until the top has formed a crust and the custard is just set.
  7. Allow pudding to stand for about 15 minutes before serving.
  8. Serve with a dollop of whipped cream.
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