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Hot cross bun flower pudding

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  • Vegetarian
  • Seafood free
  • Shellfish free

We’ve put a twist on the classic bread and butter pudding. Grab a packet of hot cross buns and try this fruity recipe.

  • Serves12
  • Cook time45 minutes
  • Prep time15 minutes, + Cooling & 15 mins standing time
Hot cross bun flower pudding with frozen blackberries


  • 6 Coles Traditional Fruit Hot Cross Buns
  • 50g butter, softened
  • 1 pear, cored, thinly sliced
  • 250g frozen blackberries
  • 8 Coles Australian Free Range Eggs
  • 1 1/2 cups (375ml) milk
  • 300ml thickened cream
  • 2/3 cup (150g) caster sugar
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (125ml) thickened cream, extra
  • 60g butter, extra, chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Lightly grease an 8-cup (2L) ovenproof dish.
  2. Step 2

    Cut each hot cross bun into 1cm-thick slices lengthways. Spread 1 cut side of each slice with butter. Arrange some of the slices around the edge of the prepared dish. Add a layer of pear around the buns, overlapping slightly. Continue layering the bun slices and pear around the dish, finishing in the centre. Sprinkle with half the blackberries, pushing them in between the layers.
  3. Step 3

    Whisk the eggs, milk, cream and half the caster sugar in a large bowl. Strain through a fine sieve into a jug. Pour the egg mixture evenly over the bun slices in the dish. Set aside for 15 mins to soak.
  4. Step 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 40-45 mins or until egg mixture is just set. Set aside for 5 mins to cool.
  5. Step 5

    Meanwhile, combine the remaining blackberries and the remaining caster sugar in a saucepan over low heat. Cook, stirring occasionally, for 6 mins or until sugar dissolves and blackberries soften.
  6. Step 6

    Combine the brown sugar, extra cream and extra butter in a small saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until the butter melts. Bring to a simmer and cook, stirring, for 5 mins or until the sauce thickens slightly. Cool slightly.
  7. Step 7

    Pour caramel sauce and blackberry mixture over the pudding to serve.

Nutrition Information


Energy: 1868kJ/447 Cals (21%)

Protein: 9g (18%)

Fat: 26g (37%)

Sat fat: 15g (63%)

Carb: 43g (14%)

Sugar: 32g (36%)

Fibre: 3g (10%)

Sodium: 203mg (10%)