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A Dutch oven sitting on the grass with a cooked hot cross bun pudding inside.

Hot Cross Bun Pudding Recipe

Saffron Hodgson
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This seasonal dessert of a Dutch oven Hot Cross Bun Pudding is perfect for camping on the Easter long weekend.
Preparation 20 minutes
Cook 50 minutes
Ready in 1 hour 10 minutes
Servings 6 Servings
CourseDessert
InfluenceAustralian
DifficultySeasoned
MethodBake
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Ingredients

Custard

  • 1 1/4 cups whipping cream
  • 2 1/2 cups whole milk
  • 4 eggs
  • 1/2 cups brown sugar
  • 1 teaspoon vanilla extract

Pudding

  • 8 hot cross buns
  • 2 tablespoons butter

Equipment

  • pot
  • large bowl
  • 10 inch Dutch oven

Directions

Custard

  • Warm the cream and milk in a pot over gentle heat. 
  • Whisk the eggs, sugar, and vanilla together in a large bowl, then gradually add the warmed cream mixture.

Pudding

  • Halve the hot cross buns then spread with the butter. Cut each half into quarters.
  • Add the hot cross buns to the bowl containing the cream and egg mixture. Let sit for 15 minutes.
  • Preheat the Dutch oven to 350 degrees F (175 degrees C).
  • Transfer the hot cross buns and any remaining liquid into the preheated Dutch oven.
  • Bake for 50 minutes at 350 degrees F (175 degrees C) or until the custard is set and the top browned.
  • Rest for 10 minutes with no external heat before serving.