Hot Cross Bun Chocolate Pudding
These Hot Cross Bun Chocolate Puddings could not be easier and are just so delicious. And with that slight chill in the air I think they are a dessert fitting for Easter weekend coming up.

Hot Cross Bun Chocolate Pudding

Someone tweeted the other day that her dinner was sorted for the next two months now that hot cross buns have hot the shelves. I had to laugh as I am sure many of us have had hot cross buns for dinner. Toasted, slathered with butter and thick slice of mature cheddar is my choice for dinner.

Hot Cross Bun Chocolate Pudding

The variations are endless too. Choose your favourite type of hot cross bun (the shops are brimming with extra spice, no spice, no raisins, added chocolate, added white chocolate etc) and play with the flavour of chocolate as well. I used a dark chocolate with orange when I made the recipe. Also replace the brandy with a coffee or fruit liqueur to add the flavour you want.

Hot Cross Bun Chocolate Pudding

Hot Cross Bun Chocolate Puddings


  • 6 hot cross buns, sliced in half
  • butter for spreading and greasing
  • 50 - 100g dark chocolate, broken into small pieces
  • 3 eggs
  • 2 tbsp sugar
  • 1 tbsp cocoa
  • 1 tbsp brandy
  • 1 tsp vanilla extract
  • pinch of salt
  • 1½ cups of milk


  1. Grease 4 x 1½ cup ovenproof ramekins with some butter
  2. Butter the hot cross buns half and keep top halves seperate
  3. Place 4 halves of the buns in the bottom of each ramekin, top with half of the chocolate and repeat the layer
  4. Top each ramekin with the 4 top halves of the buns
  5. Use a sharp knife to cut the layered buns in quarters in the ramekin
  6. Whisk the eggs with the sugar, cocoa, brandy, vanilla and salt
  7. Whisk in the milk and pour over each of the ramekins in equal quantities
  8. Gently push the buns down into the custard and let it soak for 30 minutes
  9. Preheat the oven to 180 degrees C
  10. Place the ramekin into a deep roasting tray and add enough hot water to the tray to come a third of the way up the ramekins
  11. Place into the oven and bake for 30 minutes until the custard has set and the puddings are brown on top
  12. Serve immediately dusted with some cocoa powder and custard, ice cream or cream
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