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Raspberry and chocolate hot cross bun pudding

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Using day-old hot cross buns, white chocolate and raspberries, you can create this delicious pudding to finish off your Easter feast.

  • Serves8
  • Cook time40 minutes
  • Prep time10 minutes, + 15 mins soaking & 5 mins cooling time
Raspberry and chocolate hot cross bun pudding in a large roasting pan


  • 5 Coles Bakery Chocolate Hot Cross Buns or Traditional Fruit Hot Cross Buns, day-old, split
  • 40g butter, softened
  • 1/4 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
  • 1/2 cup (125ml) thickened cream
  • 1/3 cup (75g) caster sugar

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

    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. Step 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. 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 35-40 mins or until custard is just set. Set aside for 5 mins to cool slightly before serving.