Hot Cross Bun Chocolate Pudding

3.7/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 25-35 mins
  • Difficulty: Very Easy
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Hot Cross Bun Chocolate Pudding

Easter is literally just around the corner, so, here is a great way to enjoy even more Hot Cross Buns.


  • 4 hot cross buns, sliced in half
  • 800mls milk
  • 6 egg yolks
  • 75g castor sugar
  • 100g grated bitter chocolate
  • ½ tsp grated nutmeg
  • zest of 1 lemon, finely grated
  • 4 tbsp any chocolate spread
  • vanilla ice cream (Carte D’or)
  • thick cream

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  • Set the oven to 160C, gas 3-4.
  • Boil the milk, cream and zest together, then add the grated chocolate and leave to infuse 10 minutes, whisk until the chocolate is melted
  • Next, spread the chocolate spread over 4 of the hot cross buns halves.
  • Place the bottom of the bun into a 10cm x 5cm deep ovenproof cup or ramequin.
  • Place the egg yolks, castor sugar and nutmeg together and whisk until smooth and pale.
  • Pour on the boiled milk mixture and whisk well.
  • Half fill the cups covering the bun base, and then place the cups in a deep oven tray.
  • Then add the top of the bun, and then fill right up with the chocolate custard.
  • Press down lightly with a potato masher so the buns are really well soaked.
  • Leave for 5 minutes, then top up again with the remaining custard, and again press down lightly.
  • Half fill with boiling water and then cover with foil and pop the tray into the oven.
  • Cook until just set in the middle, about 20-25 minutes. They should just wobble slightly.
  • Remove the tray from the oven and lift out and cool for 15 minutes.
  • When ready to serve, top with a ball of vanilla ice cream and dust with a little icing sugar and cocoa powder.
  • Jugs of thick cream are nice to serve with this pudding.