It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Home  >  Inspire & Create  >  Easter  >  Raspberry & Chocolate Hot Cross Bun Pudding


Raspberry & Chocolate Hot Cross Bun Pudding


10 mins (+ 15 mins soaking and 5 mins cooling time)


40 mins





Raspberry & Chocolate Hot Cross Bun Pudding


  • 5 Coles Bakery Chocolate Hot Cross Buns or Traditional Fruit Hot Cross Buns, day-old, split
  • 40g butter, softened
  • ¼ cup (85g) raspberry jam
  • 1 cup (125g) fresh or frozen raspberries
  • 100g white chocolate, coarsely chopped
  • 6 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) milk
  • ½ cup (125ml) thickened cream
  • ⅓ cup (75g) caster sugar


  1. Preheat oven to 160°C. Lightly grease an 8-cup (2L) ovenproof dish.
  2. Spread the cut side of each bun half evenly with butter, then spread with jam. Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberries and white chocolate.
  3. Whisk the egg, milk, cream and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.
  4. Place the dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the side of the dish. Bake for 35-40 mins or until custard is just set. Set aside for 5 mins to cool slightly before serving.