Hot Cross Bun & Butter Pudding

Slices of hot cross bun, cooked in a sweet cinnamon custard, studded with chunks of dark chocolate.


I had a few leftover hot cross buns from last weekend, and I just couldn’t let them go to waste, so I decided to make them into a bread and butter pudding!

This was a great thing to do with the stale hot cross buns, because just a little bit of effort turned some inedibly stale buns into a delicious custardy pudding. So if you end up with any leftover, I recommend this recipe rather than just chucking them in the bin. It would even make a good Easter Sunday dessert!


Variations: You could use extra sultanas, rather than the chocolate chunks, or mix in some cooked fruit like apple.

Ingredients: Serves 4

  • 3 Stale Hot Cross Buns
  • 125g Butter
  • 300ml Whole Milk
  • 2 Eggs
  • 1tsp Vanilla Essence
  • 1tsp Ground Cinnamon.
  • 100g Caster Sugar
  • 100g Plain Chocolate


To Make:

Preheat the oven to 180°C and grease a deep rectangular baking dish.

Slice the hot cross buns into thin pieces and lay then into the baking dish vertically, and then put chunks of dark chocolate in between the slices.


Melt the butter in a small pan, and then mix with the milk, eggs, cinnamon, vanilla essence and sugar.


Pour the custard mixture over the hot cross bun and chocolate, and bake in the preheated oven for 25 minutes.

Leave to cool for 5 minutes, then spoon  out 4 generous portions , serve on its own, or with a big scoop of ice cream.


Rhubarb and Custard Crumble Cake

Sweet custard sponge base, covered with a layer of sharp juicy rhubarb, topped with a pecan crumble.


It’s Rhubarb Season! Well only just, but I just couldn’t wait any longer, so here is my first rhubarb recipe; Rhubarb and Custard Crumble Cake.

I basically came up with this recipe because I wanted to make something with a combination of rhubarb and custard, but I also really wanted to make a rhubarb crumble. So, I thought I’d combine everything into one recipe, and it has turned out brilliantly!

The sponge is deliciously moist with a lovely custardy flavour that perfectly complements the sharp rhubarb, and the pecan nut crumble adds a much needed crunchy finish. This is a wonderfully comforting pudding, making a great family dessert.

Variations: The rhubarb could be swapped for other fruits such as apple or raspberry.



For the Custard Sponge:

  • 150g Butter
  • 150g Caster Sugar
  • 3 Eggs
  • 2tbsp Custard Powder
  • 70ml Milk
  • 1tsp Vanilla Extract
  • 150g Self Raising Flour

The Rhubarb Layer

  • 400g Rhubarb
  • 1tbsp Sugar

The Crumble Topping:

  • 75g Caster Sugar
  • 150g Plain Flour
  • 75g Butter
  • 50g Chopped Pecans


To Make:

Preheat the oven to 180°C and prepare a rectangular baking dish.

The Rhubarb:

Cut the rhubarb up into small chunks and place on a baking tray.

Scatter over the caster sugar, and bake in the preheated oven for 15-20 minutes, until tender.



The Custard Sponge:

Cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, then fold in the custard powder and flour.

Stir in the vanilla essence and milk, until fully incorporated.

Pour into the prepared baking dish, and smooth out, so the mixture is level.

The Crumble Topping:

Rub the butter into the caster sugar and flour in a medium sized bowl, until the mixture resembles fine breadcrumbs.

Stir in the chopped pecans.

Assembling and Baking:

Spoon the cooked rhubarb over the sponge mixture, in an evenly spaced layer.

Spread the crumble mixture over the top of the rhubarb, and bake in the pre-heated oven for 30 minutes.

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Slice into squares and serve warm with a generous helping of custard.


Orange and Passion Fruit Pudding Cakes

Light sponge puddings, flavoured with zingy orange and passion fruit, covering a layer of citrus orange curd.


I recently bought some little ramekins, which I have used as containers for sauces etc. when serving dinner, but I hadn’t used them for individual desserts, so this weekend, I decided it was time!

I have come across lots of recipes for lemon puddings which I liked the idea of, but I wanted to make my puddings a little bit more unusual, so I have used a combination of orange and passion fruit to flavour them.

These puddings are exceptionally light and refreshing, the fluffy fruity sponge is spooned out of the ramekins, in a delicious orange curd sauce, which makes a really satisfyingly sweet, indulgent pudding. Excellent as a Sunday evening treat!


Variations: The orange and passion fruit, juice, zest and curd, could be replaced with lemon, to make lemon puddings.


Ingredients: Makes 6 Individual Puddings

  • 2 Large Oranges – juice and zest
  • 2 Passion fruits – strained juice
  • 60g Butter
  • 120g Caster Sugar
  • 50ml Milk
  • 6 tsp Orange Curd
  • 2 Eggs, separated


To Make

Grease 6 individual ramekins and pre-heat the oven to 180°C

Cream together the butter and sugar in a mixing bowl, with the orange zest, until light and fluffy.

Fold in the egg yolks, one at a time.

Stir in the orange and passion fruit juice, and then fold in the flour.

Fold in the milk.

In a separate bowl, whisk the egg whites until they form stiff peaks.

Slowly fold the egg whites into the cake mixture, being careful not to knock out all the air.

Add 1tsp of orange curd to each ramekin, and spread evenly across the bottom.

Spoon the cake mixture into the ramekins, over the orange curd.

Place the ramekins in a baking tray filled with water, reaching 1/3 of the way up the sides of the ramekins.

Bake in the pre-heated oven for 15-20 minutes, until the tops of the sponges start to colour and are firm to touch.

Leave to cool for 5 minutes, before serving warm.


Recipes you may also like:

Seville Orange Curd


Orange, Olive Oil  and Ground Almond Cake