Hello lovelies,
It hot cross bun season baby and I couldn’t be happier.
In my last post I mentioned that I get extremely excited for this time of year as the Easter chocolates hit the selves but I must say, I’m equally as excited about the fact hot cross buns are back. They are an elite Easter treat!
If you’ve been around here a while, you’ll have seen me mention what an talented baker my auntie is. She is the queen of puddings and one pudding she bakes in particular that every single one of my family members love (and look forward to every Easter) is her hot cross bun pudding. It is blooming delicious.
So, when preparing my Easter bakes for this year, I thought I’d give a hot cross bun pudding a go for myself. Now, it’ll never be as good as my aunties and I’m more than happy to accept that but if I came close, I’d be more than happy. Therefore, when my family demolished my hot cross bun puddings in such little time – I’d like to think I might have actually come close which is a very good feeling.
But, me being me couldn’t decide on just one flavour combination for my puddings. So, after a long time debating, going back and forth arguing with myself, I managed to narrow it down to two. Now I know two different hot cross bun puddings might sound excessive but guys, it’s me. Would it be a blogpost of mine if I didn’t go overboard and give you options? I think not…
With that being said, I honestly can’t put into words how delicious these two flavour combinations are. Apple & salted caramel and milk chocolate & cranberry – insane!
So, if either (or both) of these hot cross bun puddings caught your eye, get that apron on and get yourself into the kitchen as both the recipes are below:
Category: Sweet Treat / Desert
Serves: 6 Each
Prep Time: 15 Minutes
Cook Time: 40-50 Minutes
Overall Time: 60+ Minutes
Ingredients You Need For Apple & Caramel Pudding:
- 6 Hot Cross Buns, Cut In Half
- 5 Eating Apples, Cut Into Slices
- 1 Tin Of Carnation Caramel
- 150g Of Golden Raisins
- 300ml Of Milk
- 275ml Of Double Cream
- 2 Medium Eggs
- 3tbsp Of Caster Sugar
- 2tsp Of Vanilla Extract
Ingredients You Need For Milk Choc & Cranberry Pudding:
- 4 Hot Cross Buns, Cut In Half
- 50g Of Nutella
- 100g Of Dried Cranberries
- 200g Of Milk Chocolate Chips
- 150ml Of Milk
- 137ml Of Double Cream
- 1 Medium Egg
- 1.5tbsp Of Caster Sugar
- 2tsp Of Vanilla Extract
How To Make Apple & Caramel Pudding:
- Firstly, gather together your equipment and ingredients, line a large pyrex dish with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, using a knife, cut the 6 hot cross buns in half (like you would if you was toasting them) and place the bottom halves of the hot cross buns into the lined pyrex dish.
- Next, on top of the bottom halves of the hot cross buns, spread some carnation caramel across each one.
- Once you’ve spread the caramel, layer the sliced apples on top and continue to layer them until all the apple slices are used up.
- Sprinkle 75g of golden raisins across the top of the apple slices.
- Place the top of the hot cross bun onto of the apples then, set the dish aside.
- Now in a large mixing bowl, using a whisk, whisk together the 300ml of milk, 275g of double cream, 2 large eggs, 3tbsp of caster sugar and 2tsp of vanilla extract until combined.
- Pour the wet mixture over the top of the filled hot cross buns in the pyrex dish until each bun is fully coated.
- Place the dish into the oven and bake for around 40 minutes, until the buns are golden brown and the wet mixture has set.
- Once baked, take out the oven and allow to cool for 10 minutes.
- Finally, when the dish is slightly cooler, drizzle some more carnation caramel over the top of the hot cross buns and sprinkle over the remaining golden raisins.
That’s your Apple & Caramel Hot Cross Bun Pudding prepared, baked and ready for you to enjoy!
How To Make Milk Choc & Cranberry Pudding:
- Firstly, gather together your equipment and ingredients and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, using a knife, cut 3 hot cross buns in half (like you would if you was toasting them) and place the bottom halves of the hot cross buns into a small oval dish. With the 4th hot cross bun, cut it in half like the others, then half again vertically and using the rest of the hot cross bun to fill in any gaps.
- Next, on top of the bottom halves of the hot cross buns, spread the 50g of nutella over the bottom of each.
- On top of the nutella, sprinkle the 100g of milk chocolate chips and 50g of dried cranberries over the top.
- Then, place the top of the hot cross bun on top. Set aside.
- Now in a large mixing bowl, using a whisk, whisk together the 150ml of milk, 137ml of double cream, 1 large eggs, 1.5tbsp of caster sugar and 2tsp of vanilla extract until combined.
- Pour the wet mixture over the top of the filled hot cross buns in the pyrex dish until each bun is fully coated.
- Place the dish into the oven and bake for around 40 minutes, until the buns are golden brown and the wet mixture has set.
- Once baked, take out the oven and allow to cool for 10 minutes.
- Finally, when the dish is slightly cooler, sprinkle over the remaining milk chocolate chips and dried cranberries.
That’s your Milk Choc & Cranberry Hot Cross Bun Pudding prepared, baked and ready for you to enjoy!
My mouth is watering just writing this post.
If eating a hot cross bun alone isn’t your vibe, I’d highly recommend trying them in a pudding instead. Of course you still get the original taste of a hot cross bun coming through BUT pairing them with both of these flavour combinations just takes them to the next level. It elevates the taste massively and it all works really beautifully together.
I’ve just realised that a few years ago I shared a hot cross bun & butter pudding, so if you’d to check that one out, the links here: https://ellegracedeveson.com/2019/03/25/hot-cross-bun-butter-pudding-easter-bakes/
Let me know in the comments below if you make these puddings yourself and if you do, what your thoughts are on them. Have you been converted to a hot cross bun pudding lover?
Sending you all tons of love & hugs as always,
Elle xo
