Raspberry & Choc Pudding

Prep Time
Cook Time
1h 10m
Ready In

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

Original recipe yields 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 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.

Tips & Variations

No special items needed.