Adam Liaw’s hot cross bun and butter pudding

Name: Adam Liaw’s hot cross bun and butter pudding
Cook time: 2 h 30 min
Yield: 6-8
Cuisine: Contemporary
Ingredients: 500g hot cross buns; 75g unsalted butter, melted; 3 eggs; 300ml milk; 300ml thickened cream; ½ cup sugar; 1 tsp vanilla extract; ½ cup demerara sugar; ¼ tsp flake salt

Adam Liaw

April 14, 2025

easyTime:2 hours +Serves:6-8

Hot cross buns and butter are a match made in heaven, so you’re sure to love this matching of bun-and-butter pudding with Easter egg ice-cream

Ingredients

500g hot cross buns
75g unsalted butter, melted
3 eggs
300ml milk
300ml thickened cream
½ cup sugar
1 tsp vanilla extract
½ cup demerara sugar
¼ tsp flake salt

Easter egg ice-cream

600ml thickened cream
2 cups mixed small Easter eggs
1 can sweetened condensed milk (400g)
¼ tsp salt
1 tbsp vanilla extract

Method

Step 1
For the ice-cream, whip the cream into stiff peaks. Chop the Easter eggs into rough chunks. Fold the condensed milk, salt and vanilla through the cream, then fold through the chopped Easter eggs. Transfer to a freezer container and freeze for at least 6 hours.
Step 2
For the pudding, cut the tops off the buns and cut the bases into large cubes. Place the bases into a rectangular baking dish that snugly fits all the cubes, with the tops of the buns on top. Pour over the melted butter. Combine the eggs, milk, cream, sugar, salt and vanilla in a blender and blend until smooth. Pour over the buns and allow to stand for at least 30 minutes to ensure the buns are soaked.
Step 3
Heat your oven to 180C fan-forced (200C conventional). Scatter sugar and salt liberally over the buns and bake for 30 minutes until golden on top.
Step 4
Serve the pudding warm with the Easter egg ice-cream.

Adam’s tip: For an even easier Easter dessert, just stir chopped Easter eggs through softened vanilla ice-cream, leaving a few larger chunks so it’s easy to see they’re Easter eggs.

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The April 20 Edition