Raspberry & Choc Pudding

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #36743

April 05, 2021

"From our Sunday newspaper The Sunday Times. NOTE full recipe title is Raspberry and Chocolate Hot Cross Bun Pudding"

Original is 8 servings


  • Serving Size: 1 (335.2 g)
  • Calories 708.6
  • Total Fat - 43 g
  • Saturated Fat - 17.4 g
  • Cholesterol - 730.3 mg
  • Sodium - 747.7 mg
  • Total Carbohydrate - 49.6 g
  • Dietary Fiber - 2.4 g
  • Sugars - 24.4 g
  • Protein - 30.1 g
  • Calcium - 191.8 mg
  • Iron - 4.8 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 160C and lightly grease an 8-cup (2 litre) ovenproof dish.

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 and sprinkle with raspberries and white chocolate.

Step 3

Whisk the egg, milk, cream and sugar in a large bowl, then strain through a fine sieve into a jug and pour the custard mixture evenly over the buns and set aside for 15 mins to soak.

Step 4

Place the dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the side of the dish and bake for 35-40 mins or until custard is just set and then set aside for 5 mins to cool slightly before serving.

Step 5

NOTE - You can use traditional fruit hot cross buns instead if preferred.


No special items needed.

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