Hot cross bun, fig and chocolate pudding
This hot cross bun, fig and chocolate bread and butter pudding is a warm, comforting dessert that’s perfect for Easter or using up leftover hot cross buns.
Made by soaking spiced buns in a simple vanilla custard, this baked pudding is soft, creamy and filled with pockets of melted chocolate and jammy figs.
An easy, crowd-pleasing recipe that brings together classic Easter flavours with a simple baked custard technique.
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(Serves 4-6)
For the pudding
4 hot cross buns, sliced into quarters
100g butter, softened
2 chocolate Easter bunnies or eggs, roughly chopped
4 fresh figs, cut into rounds
For the custard
2 eggs, beaten
1½ cups milk
½ cup cream
¼ cup caster sugar
1 tsp vanilla extract
1 tsp mixed spice
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Get things ready
Preheat oven to 180°C. Lightly grease a baking dish.Build your layers
Butter both sides of the hot cross buns and layer into the dish.As you go, scatter over chopped chocolate and fig rounds
Tuck the figs between the layers so they soften into the custard as it bakes,
that’s where you get those jammy, almost caramel-like pockets.Whisk the custard
Whisk together eggs, milk, cream, sugar, vanilla and mixed spice.Bring it together
Pour custard evenly over the buns. Press down gently so everything gets coated.Let it sit for 10–15 minutes. This is where the buns absorb flavour and soften into that classic pudding texture.
Bake
Bake for 30–35 minutes until golden, puffed and just set in the centre.Serve
Serve warm with your favourite accompaniments, like ice cream or cream.
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