RENCRAFT AT HOME
RENCRAFT AT HOME
Traditionally baked for Easter, Hot Cross Buns date back centuries, with their iconic cross said to symbolise the crucifixion and their warm blend of spices marking the end of Lent. Over time, they’ve become more than just a seasonal bake and are now a comforting ritual, best enjoyed toasted with a generous spread of butter.
This recipe takes that familiar comfort and turns it into something just a little more indulgent which is perfect for a quiet weekend or an Easter gathering. By transforming hot cross buns into a rich, golden bread and butter pudding, you get all those cosy notes of spice and sweetness wrapped in a silky custard, with crisp edges and a soft, melt-in-the-middle centre.
![Tunbridge Wells recipe](https://www.rencraft.co.uk/wp-content/uploads/2026/03/eggs3-scaled.jpg")
· 8 Hot Cross Buns
· 100g unsalted butter, cut into cubes
· 6 eggs
· 200g caster sugar
· 1 vanilla pod, split lengthways and deseeded
· 500ml whole milk
· 500ml double cream
To serve: a big dollop of cream or a generous scoop of vanilla ice cream
![Hot Cross Buns Recipe](https://www.rencraft.co.uk/wp-content/uploads/2026/03/pudding-scaled.jpg")
Preheat the oven to 160°C.
Prepare the buns by breaking them into rough pieces and arranging them in a deep ovenproof dish. Dot the cubes of unsalted butter in between the chunks.
Now make the custard. In a large bowl, whisk together the eggs, caster sugar and the seeds from the vanilla pod until well combined. Pour in the whole milk & double cream and stir until everything is incorporated.
Pour the custard evenly over the buns and press them down gently so they absorb the liquid. Leave to soak for at least an hour, but preferably overnight in the fridge.
When you’re ready, transfer the dish to the oven and bake for 45–60 minutes, until the custard is just set. To check, pierce the centre with a knife – there should be no liquid underneath.
To serve: Add a good glug of double cream or custard, or even a giant dollop of ice cream, if you prefer.
This pudding is also delicious cold, if you’ve got any left over!
