FOOD

This Raspberry and Caramel Hot Cross Bun Pudding belongs at the Easter dinner table

It doesn't get better than this!
6
1H
30M
1H 30M

TIP! Pudding should still have a slight wobble once cooked. We used Bonne Maman Caramel spread available from major supermarkets. Alternatively, you can use caramel dessert topping.

Ingredients

Custard

Method

1.

Grease a 26cm round x 5.5cm deep, ovenproof dish (10-cup capacity).

2.

Spread the cut-sides of buns with caramel. Arrange bun halves so they fit into prepared dish, finishing with a bun top in the centre. Scatter over raspberries.

3.

To make custard, whisk eggs, sugar and caramel in a large jug. Add milk, cream and vanilla. Whisk to combine. 

4.

Pour custard over buns in dish. Lightly cover with greased foil. Stand for 1 hour to soak. 

5.

Cook, lightly covered with the foil, in a moderately slow oven (160C) for 30 minutes. Remove foil. Cook for a further 40 minutes or until custard is set in the centre. (Check by lifting the centre bun top.)  Remove. Stand for 15 minutes.

6.

Serve warm pudding with ice-cream and extra raspberries.

Looking for more Easter recipes? Check out the links below!

Sink your teeth into the best ever Easter cookies with these themed cutter sets

Where to stock your basket with the best vegan Easter eggs this year

4-Ingredient Chocolate Marshmallow Slice

This marinated barbecued lamb is sure to be a hit at your next BBQ!

Easter Bunny Cob Dip

Related stories