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Hot Cross Bun Butter Pudding

The classic British fave bread and butter pudding with an Easter twist! A great way to use up any leftover Hot Cross Buns and create a delicious dessert.

Serves: 10        Time: 15 mins



700g Hot Cross Buns
80g Butter
70g Tate & Lyle Fairtrade Caster Sugar
6 Medium Eggs
700ml Semi Skimmed Milk
80g Callebaut Milk Chocolate Callet
3 Oranges
1000g Everyday Favourites Custard Powder
100g Everyday Favourites Thin Cut Orange Marmalade
50g Tate & Lyle Icing Sugar


1. Slice the hot cross buns in half, melt the butter and spread on one side of the bun.
2. Add the sugar, eggs and milk, along with the zest & juice of 3 oranges and whisk together.
3. In an oven proof dish layer the hot cross buns and chocolate callets.
4. Pour the egg mix over the buns and bake for 45 to 50 minutes on 140°c
5. Make the custard as per pack instructions and mix through 80g of marmalade.
6. Take out of oven when the buns have reached a crore temperature of 75°c then warm 20g marmalade and glaze the top.
7. Serve with a dusting of icing sugar and custard.