White Chocolate and Hazelnut Hot Cross Bun Pudding



Prep time: 20 mins  
Cooking time: 30 mins 
Serves: 6-8


  • 6 Pack Traditional Hot Cross Buns
  • 6 Egg Yolks
  • ½ Cup Honey
  • 400ml Thickened Cream
  • 300ml Milk
  • 1 Lemon
  • 50g butter
  • 2 Punnets Raspberries
  • 100g White Chocolate
  • 70ml Cream (for sauce)

From the Pantry:

  • Icing Sugar
  • 2 tsp Vanilla Extract



  1. Preheat the oven to 160°C.
  2. Cut the hot cross buns into 1 cm slices and place into a baking dish.
  3. Separate the egg yolks from the whites and place the yolks into a mixing bowl. Beat the egg yolks with the honey and vanilla extract and set aside. 
  4. Place the milk, cream, and the peel of a lemon into a saucepan. Place on medium heat and heat for 5 minutes until hot but not boiling. 
  5.  Remove the peels from the milk and cream mixture and add the butter. Once melted, slowly add to the egg yolk and honey mixture. Whisk while pouring and set aside.  
  6. Sprinkle 1 punnet of raspberries all around the dish. Pour the honey custard over the hot cross buns and soak for 20 minutes. 
  7. Place into the oven and bake for 25 minutes.
  8. Meanwhile, heat the cream for the sauce. Roughly chop the white chocolate and place into a small mixing bowl. Pour over the hot cream and mix until a runny sauce forms. Set aside. 
  9. Remove the baking dish from the oven and pour the sauce all over the dish. Serve warm with extra raspberries and dust with icing sugar.

Ingredients for White Chocolate and Hazelnut Hot Cross Bun Pudding

Raspberries 125g

$4.00 ea

Lemon Imperfect Each

$0.40 ea