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Hot Cross Bun Pudding

Hot Cross Bun Pudding

Hot Cross Bun Pudding is a creamy, comforting custard bake studded with pockets of melted chocolate and glossy glazed bun tops. This easy make ahead dessert marries spiced bun flavors with maple kissed glaze for a cozy treat that works for brunch or festive occasions, perfect for anyone wanting an easy showstopper to make ahead.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • Baking Dish
  • Small pot
  • Roasting tray for water bath
  • Brush
  • Serrated Knife

Ingredients
  

  • 2 1/2 cups of Ultra Mel vanilla or cinnamon flavour Provide a creamy base and subtle sweetness with vanilla or warm spice notes from cinnamon; heat gently and whisk into custard to infuse flavor throughout the pudding. Add to soaked buns for moisture and richness, helping set the dessert when baked and ensuring a smooth, luscious texture.
  • 6 -8 hot cross buns Offer a sweet, spiced, and textured carbohydrate element that soaks up the custard and delivers traditional hot cross bun flavors; tear or slice into pieces to distribute evenly in the dish. Caramelized edges and raisin or peel inclusions contribute chew and contrast after baking.
  • 70 grams chocolate either dark or milk or a combination of both cut into small shards/pieces Introduce pockets of melting chocolate that create rich, gooey bites and contrast with the sweet custard; chop into shards so pieces disperse during cooking. Use dark for depth or milk for creaminess, and the chocolate will partially melt, enriching both flavor and mouthfeel.
  • Marmalade – optional Provide optional bright, citrusy sweetness that can be brushed over the tops or layered between bun pieces to add shine and a marmalade tang; warm slightly to make spreading easier. Balance richness with acidity and create attractive gloss on finished portions if desired.
  • 3 Tbs butter Contribute a buttery flavor and help brown the pudding edges when dotting or melting into the pan; use to grease the dish and to enrich the custard for silkiness. Melt before combining with other liquids so it disperses evenly and promotes a golden finish.
  • 3 tbsp maple syrup Add a natural, caramel-like sweetness and a sticky glaze characteristic when drizzled over baked pudding; stir into the custard or use as a finishing syrup for extra shine and flavor. Enhance the overall sweetness while complementing spices and dried fruit.
  • 3 tbsp whisky use orange juice or water if you prefer to keep in booze-free Impart a warm, boozy aromatic lift when added to the custard or drizzle, or provide acidity and fruitiness if substituted with orange juice; dissolve into liquids to distribute flavor. Use water as a neutral alternative to control the intensity while maintaining moisture.

Instructions
 

  • Make the pudding in advance and allow some time for the buns to soak the custard (up to a day before): The texture will become noticeably more cohesive when the custard has several hours to penetrate the torn pieces of hot cross buns . You should smell a faint sweet dairy aroma and notice that the bread feels springy rather than dry when pressed. This resting phase allows starches to absorb liquid, producing a creamier interior after baking. Avoid skipping this step if you prefer a uniformly moist pudding; rushing straight to baking can leave dry pockets in the bread. If you must bake sooner, press down gently on the layers and wait at least one hour for partial absorption.
  • Cut the hot cross bun into 3 slices with the tops being just the domes.: When slicing, look for the thin dome piece that will later be glazed and remain visually appealing on top. You will hear a soft, clean slice as the knife cuts through the tender crumb. Keeping the dome intact preserves the presentation and gives a contrast between the soaked interior and the glossy top. A common mistake is cutting unevenly, which can create layers that do not sit flush; take your time and use a serrated knife if the crust is firmer to avoid tearing.
  • Make the glaze by putting all the ingredients into a small pot and bring it to the boil and simmer for a minute on low. Then set aside.: As the glaze warms, it will become aromatic with maple and spirit or citrus notes, and you will see the syrup thin and coat the back of a spoon. Simmering briefly concentrates flavors and gives the glaze a glossy sheen once cooled slightly. This step builds aroma and ensures the glaze is smooth rather than grainy. Be careful not to over reduce the glaze, which can make it too thick to brush. If this happens, stir in a splash of water or orange juice to loosen it.
  • In a large enough baking dish (about 1.5-litre capacity) pour 1 cup of the Ultra Mel into the dish. Spread a very thin smear of marmalade on to the bottom third slice of the bun and nestle this snugly into the custard on the bottom of the dish. Submerge this if possible. Sprinkle over 3/4 of the chocolate pieces. Then take the middle 1/3 slices of the hot cross bun and tear these up into shards/chunks. Pat these down on top of the chocolate. Pour over the rest of the custard and sprinkle the remaining chocolate.: Pouring the custard first creates a base for the bottom layer of bun to sit and soak; you should see a pale, creamy pool that will be absorbed as you layer. It smells of sweet milk with a hint of vanilla or cinnamon depending on your mix. Starting with liquid ensures the bottom slice saturates quickly and evenly. Avoid adding too much liquid at once which can make subsequent layering messy; measure carefully for consistency.
  • Brush the underside/cut side of the dome of the hot cross bun with the hot glaze and then place this on top of the pudding. Repeat with the remaining domes. Push these down so that only the tops are visible on the surface. Lightly brush the domes with the glaze reserving the rest for after the pudding is baked.: The marmalade gives a citrus lift and slight tackiness that helps the bottom layer adhere in place. When pressed into the custard, it should sit just beneath the surface with a glossy hint peeking out. That bright flavor contrasts the sweet custard and chocolate . Use sparingly because too much marmalade can draw excessive moisture and unbalance the sweetness profile; a thin smear is ideal.
  • Leave this to stand for at least an hour so that the custard is absorbed into the HC buns. You could also make this several hours in advance or the day before and keep it in the fridge until needed. Just bring it to room temperature before you bake it.: As you press the bottom slice into the custard, tuck the chocolate shards near seams and crevices so they melt into pockets during baking. You will notice little dark flecks against the pale custard, suggesting where molten chocolate will later appear. Dispersing most of the chocolate low in the dish helps distribute pockets of intensity. One pitfall is clumping all pieces in one spot which creates uneven melting; scatter them for balance.
  • When you are ready to bake, preheat the oven to 180 C and place the pudding into another baking tray with high sides and fill this with hot water to about halfway up the pudding dish. You are essentially baking this in a water bath/ Bain Marie. This is a better way to bake custard desserts.: Tearing rather than slicing creates irregular surfaces that soak and hold custard beautifully. You will feel the texture change as you press them down, and they should feel damp to the touch after absorbing some liquid. These torn pieces help create structure and crannies for the custard to cling to. Avoid compressing too tightly which can prevent even soaking; gentle patting is enough.
  • Cover the hot cross bun pudding with foil (it can be loose but ensure the entire surface area is covered) and bake 45 minutes – an hour. Remove from the oven and reheat the remainder of the glaze sauce and brush this over the hot pudding bun domes. Allow standing for about 10 minutes before serving.: Pouring the remaining custard slowly helps it seep into cracks and envelop the torn pieces. You should see the liquid level rise and small air bubbles surface, a sign the custard is settling. A final dusting of chocolate on top ensures glossy melted pockets near the upper layers. Do not pour too forcefully which can displace the arrangement; a steady pour works best.
  • Brush the underside cut side of the dome of the hot cross bun with the hot glaze and then place this on top of the pudding Repeat with the remaining domes: Brushing the cut underside with warm glaze infuses flavor and helps the dome adhere and brown slightly while baking. As you place each dome, it should glisten and feel tacky from the glaze. This step gives a beautiful finished look after baking. Common errors include using glaze that is too hot which can melt the custard surface; let the glaze cool slightly before brushing.
  • Push these down so that only the tops are visible on the surface Lightly brush the domes with the glaze reserving the rest for after the pudding is baked: Nestling the domes so only their tops peek out creates a pleasing mosaic of glossy rounds. You will notice the pudding look tidy and promising at this point, and the brushed glaze enhances color and shine. Reserve glaze for a final brush post bake to boost sheen and flavor. If the domes sink entirely, they may become overly saturated; arrange gently to maintain visual contrast.
  • Leave this to stand for at least an hour so that the custard is absorbed into the HC buns You could also make this several hours in advance or the day before and keep it in the fridge until needed Just bring it to room temperature before you bake it: Resting time allows flavors to marry and moisture to distribute evenly, and the buns will feel pleasantly pliant when pressed. If chilling overnight, the flavors deepen and the pudding gains body. Remember to bring it to room temperature so the bake time is consistent and the centre reaches the right texture. A mistake here is baking straight from the fridge which can lengthen baking time and risk uneven set.
  • When you are ready to bake preheat the oven to 180 C and place the pudding into another baking tray with high sides and fill this with hot water to about halfway up the pudding dish You are essentially baking this in a water bath Bain Marie: The water bath regulates heat and yields a silky custard by buffering direct oven heat. You will see steam rising from the tray and hear a gentle simmer as the water cushions the dish. This method reduces cracking and keeps the center tender. Be careful when carrying the tray to the oven to avoid splashing water into the pudding dish which can waterlog the top; steady hands are helpful.
  • Cover the hot cross bun pudding with foil it can be loose but ensure the entire surface area is covered and bake 45 minutes to an hour: Covered baking gently sets the custard while retaining moisture. During baking you will detect a fragrant meld of warm spices and caramelized sugars, and the centre should feel slightly jiggly but not liquid when nudged. This covered phase prevents browning while ensuring even cooking. A common issue is underbaking which leaves the custard overly wobbly; if the centre seems very loose after 45 minutes, give it additional time and check in ten minute intervals.
  • Remove from the oven and reheat the remainder of the glaze sauce and brush this over the hot pudding bun domes Allow standing for about 10 minutes before serving: Brushing warm glaze right out of the oven creates a glossy, aromatic finish that highlights the domes and seals moisture. You will see the shine deepen and the scent of maple and orange or whisky lift. Allowing ten minutes of rest helps the custard firm slightly so slices hold without collapsing. Avoid slicing immediately as a too warm centre can be runny; patience pays off for clean servings.

Notes

  • Measure the custard precisely to avoid overly soupy or dry pockets; 1 cup of the Ultra Mel at the base helps ensure the bottom layer absorbs properly.
  • Reserve glaze for a final brush after baking which deepens shine and flavor on the domes.
  • Tear middle slices instead of slicing to create irregular surfaces that trap custard and produce better texture.
  • Choose chocolate wisely mixing dark and milk lets you balance bitterness and creaminess to suit your palate.
  • Chill and reheat safely cool fully before covering, store in the fridge up to three days, and reheat gently to maintain texture.
Keyword bread pudding with chocolate, Easter dessert ideas, hot cross bun pudding recipe, make ahead dessert pudding