Perfect for the bank holiday weekend!


Serves 6

Prep time: Approx 1 hr

For the Pudding:

  • 8 hot cross buns - cut in half and then in quarters.
  • 6 egg yolks
  • 2 large whole free-range eggs
  • 150g caster sugar
  • 250 ml full-fat milk
  • 350 ml double cream
  • 1 vanilla pod or splash vanilla extract
  • 70g butter
  • 25g sultanas
  • 25g golden raisins
  • Zest and juice of 1 orange
  • 25g brown sugar


  1. Preheat the oven to 180oC
  2. Whisk the eggs, egg yolk and sugar together in a bowl. Put the milk, cream, orange zest, juice and vanilla in a pot and slowly bring to a boil.
  3. Once boiling, remove from the heat and strain. Slowly pour the hot mix over the eggs and whisk together.
  4. Butter the hot cross bun quarters. And place in an ovenproof dish. Sprinkle with the sultanas and golden raisins. Repeat again with another layer of the hot cross buns.
  5. Pour the custard mix over the buns and leave to soak for about half an hour. After half an hour cover the dish with tin foil.
  6. Place the dish into a deep oven tray and pour in enough water to come half way up the dish. This is known as a Bain Marie and will stop the custard from scrambling.
  7. Bake for 25-30 mins and the custard should be set. For the last 5 mins remove the foil and sprinkle the dish with the brown sugar. Bake for 5 mins, remove and allow to cool.
  8. Serve the dish with a nice dollop of whipped cream.