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Hot cross bun flower pudding recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Elevate Coles Bakery hot cross buns with this irresistible Easter twist on bread and butter pudding.
Ingredients:
  • 6 Traditional fruit hot cross buns
  • 50g butter, softened
  • 1 pear, cored, thinly sliced
  • 250g frozen blackberries
  • 8 eggs
  • 375ml milk
  • 300ml thickened cream
  • 150g caster sugar
  • 110g brown sugar
  • 125ml thickened cream
  • 60g butter, extra, chopped
Instructions:
  • Preheat the oven to 160°C and lightly grease an 8-cup (2L) ovenproof dish.
  • Slice each hot cross bun into 1cm-thick slices lengthways. Spread one cut side of each slice with butter. Place the slices around the edge of the dish. Layer pear slices around the buns, overlapping slightly. Continue alternating layers of bun slices and pear towards the center. Sprinkle half of the blackberries, tucking them between the layers.
  • In a large bowl, whisk together eggs, milk, cream, and half of the caster sugar. Strain the mixture through a fine sieve into a jug. Pour the egg mixture evenly over the bun slices in the dish and let it sit for 15 minutes to soak.
  • Transfer the dish to a spacious roasting pan and fill it with enough boiling water to reach halfway up the side of the dish. Bake for 40-45 minutes or until the egg mixture is perfectly set. Allow it to cool for 5 minutes before serving.
  • In a saucepan over low heat, gently cook the rest of the blackberries with the remaining caster sugar until the sugar dissolves and the blackberries soften, about 6 minutes. Stir occasionally.
  • In a small saucepan over medium heat, melt the brown sugar, extra cream, and extra butter together. Stir occasionally for 5 minutes until the butter melts. Simmer and stir for an additional 5 minutes until the sauce slightly thickens. Let it cool slightly before serving.
  • Drizzle the luscious caramel and blackberry mixture over the pudding before enjoying.

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