Hot Cross Bread & Butter Puddettes Recipe | Abel & Cole

Hot Cross Bread & Butter Puddettes

Cooking time
Serves4-6 people

In the unlikely event of stale buns, this recipe is a corker.

4 ratings


  • 4-6 hot cross buns, halved
  • A dab of butter for each bun and your dish
  • 250ml semi-skimmed milk
  • 250ml cream
  • Seeds from 1/2 vanilla pod or 1 tsp vanilla extract
  • ½ tsp mixed spice
  • 2 eggs
  • 75g caster sugar
  • Zest of 1 orange
  • A handful of dried fruit, chopped if needed

If you have leftover custard, turn it into ice cream. Freeze in a shallow metal dish (whisking a few times to break up the ice crystals) till firm and deliciously ice cream-ish. Or use an ice cream maker.

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1. Preheat the oven to 180°C/Gas 4.
2. Lightly butter 4-6 ramekins or a baking dish which will hold your buns in a single layer.
3. Toast your buns. Butter the insides like you would normally.
4. Add the milk, cream, vanilla and mixed spice to a saucepan. Warm through.
5. Whisk the eggs, sugar and orange zest till pale. Pour the warm milk/cream mix over. Whip till it thickens a bit. Add your buns to the mix so they’re coated.
6. Arrange the bottom halves of each bun in your dish(es). Scatter a good pinch of dried fruit over each one. Pop the top half on. Pour enough custard over to come just over half way up. Let the buns soak for 15 mins before baking.
7. Bake till golden on top and the custard is thick, about 30 mins.
8. Sieve the remaining custard into a saucepan. Cook over medium-low heat, whisking constantly, till thickened to your liking. Serve the puds with warm custard on the side.
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