“I adapted this recipe from a Nestlé ad in a magazine. Easy, and a great way to use up stale Easter buns! If possible, use buns with lots of dried fruit in them, otherwise sprinkle some currants among the bun slices.”

Ingredients Nutrition


  1. Heat oven to 325 deg F/160 deg Celsius.
  2. Grease a suitable oven dish.
  3. Slice the hot cross buns into thick slices, and lightly butter one side of each slice, and also top each buttered half with a little apricot jam. Use more jam if the amount given isn't enough. I didn't measure what I used.
  4. Arrange the slices in overlapping style, to fit into your greased dish.
  5. In a bowl, put the rest of the ingredients: evaporated milk, sugar, vanilla, spices and eggs. Whisk well together.
  6. Pour this custard evenly over the bun slices. Leave the pudding for 5 - 10 minutes or so, for the bun slices to absorb most of the liquid.
  7. Bake about 40 - 45 minutes, or until the custard has set and the pudding is baked through.
  8. Serve with Greek-style yoghurt.

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