Don't discard your hot cross buns! Turn them into a delicious hot cross bun bread and butter pudding! 


  • Pudding

  • 6 hot cross buns

  • 50g salted butter, softened

  • 3 large eggs

  • 50ml brandy

  • 60g golden caster sugar

  • 2 vanilla pods, scraped

  • 250ml full fat milk

  • 150ml double cream

  • Ice cream

  • 600ml Full Fat Milk

  • 200g Pearl Barley

  • 90g Caster Sugar

  • 6 Egg Yolks


  • 1.

    Preheat Oven to 170c.

  • 2.

    For the ice cream, place the pearl barley on a baking tray and toast in the oven until dark golden colour (around 10 minutes) It should release a strong, malty, caramel aroma.

  • 3.

    Combine the toasted barley and milk in a medium heavy based saucepan and place over a medium heat. Bring to the boil, then remove from the heat and allow to cool. Leave the barley to infuse in the milk for 2 hours.

  • 4.

    Strain barley through a fine sieve. Combine the infused milk with sugar in a pan and place on a medium heat, bring to boil until sugar dissolves.

  • 5.

    Meanwhile, place the egg yolks in a bowl and whisk until smooth. Pour the milk over the egg mix slowly, whisking continuously to combine.

  • 6.

    Return the mix back to saucepan and cook gently until the mixture starts to thicken (and reaches 76c – 80c) do not allow mixture to boil or get too hot, or it will scramble.

  • 7.

    Remove from the heat and place in a bowl set over iced water, stirring continuously with a spatula to chill the custard. Churn in ice cream maker to manufacturers instructions and store in freezer until ready to serve.

  • 8.

    For the pudding butter an ovenproof baking dish.

  • 9.

    Slice the hot cross buns in half, and butter both sides of the bottom halves and then arrange in an oven proof dish.

  • 10.

    Whisk together the remaining ingredients and slowly pour half the mixture over the bottom halves, ensuring everything is covered.

  • 11.

    Butter the top halves of the buns, then place on top of the bottom halves. Brush with a bit more butter to make sure the tops don’t get too dark. Pour the rest of the custard over the buns and allow to soak for 1 hour, so that the custard soaks through the buns.

  • 12.

    Bake for 45 minutes – 1 hour until golden brown. Serve with malted barley ice cream.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 669kj
  • Fat Total 29g
  • Saturated Fat 15g
  • Protein 18g
  • Carbohydrate 79g
  • Sugar 36g
  • Sodium 382mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was created by O’Connell’s Head Chef, Aaron Starling. 

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