Preheat oven to 200°C. Grease four 1-cup (250ml) dariole moulds or ramekins.
Combine the apple, pear, sugar, cinnamon and 2 tbs water in a medium saucepan. Place over medium-high heat. Cook, stirring occasionally, for 10 mins or until apple mixture is tender and liquid has evaporated. Set aside to cool slightly.
Use a 6cm pastry cutter to cut discs from 4 bun slices. Brush with melted butter and place, buttered-side down, in the base of prepared moulds. Use an 8cm pastry cutter to cut discs from another 4 bun slices and reserve. Cut the remaining bun slices into 5cm strips. Brush the strips with melted butter and arrange, overlapping slightly, along the sides of the prepared moulds to cover completely. Spoon in the apple mixture and use the back of the spoon to press down firmly. Top the apple mixture with the reserved hot cross bun discs and press down firmly to secure.
Place the moulds on a baking tray and bake for 25 mins or until golden.
Meanwhile, to make the salted butterscotch sauce, combine the sugar, cream, butter and salt in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves. Increase heat to medium-high. Cook, stirring, for 3-5 mins or until the sauce thickens slightly.
Carefully run a knife around the edge of each mould to loosen. Turn the puddings onto serving plates. Drizzle with salted butterscotch sauce and serve with ice-cream.