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 A DELICIOUS Easter dessert, that’s so incredibly easy. Hot cross buns, chocolate, and more for a yummy hot cross bun pudding!

Easter baking

Sooooo I just couldn’t resist one more Easter recipe for this year. I have loads of other plans, but there’s only so much Easter content you can post in one year and not annoy people. I thought this one is best to leave till last, as it’s just so incredibly and unbelievably easy, and it’s a good one for if you bought too many Hot Cross Buns for Easter Weekend.

As I have said many times before, my favourite times of the year to bake are Christmas and Easter! Something about themed baking just makes it even more enjoyable than usual! If you have a crown to please this Easter or just want a fun baking day, be sure to check out my long supply of Easter recipes here!

Hot cross buns

I am OBSESSED with hot cross buns, and I know that they are available all year round, or you can make your own, but nothing beats the special flavours that they release for this time of year. I used some Marks & Spencers salted caramel and chocolate hot cross buns in my chocolate dippy eggs recipe, and OH MY GOSH they are incredible.

You can of course use whatever flavour you like, or even plain ones! Just be sure to use your favourite! OR… you could make your own with my recipe here! Now here’s where things really get intense, why not try this pudding using my chocolate hot cross bun recipe – chocolate overload heaven!

Hot cross bun pudding 

I decided, that as I had got a little carried away and bought EIGHT packets of these bad boys when they were on offer and shoved them in the freezer, that I should probably use them for this recipe as well. I have no regrets about this because it tastes INCREDIBLE.

Oh my jeez, I can’t even describe how incredible and just delicious this was. And yes, I do use the word ‘incredible’ a lot. Most hot cross bun puddings like this are basically bread and butter puddings, but as I wasn’t really going to be doing the ‘butter’ side of it, I just thought I’d call it hot cross bun pudding.

Chocolate overload

I’ve seen a few which use marmalade in the middle of the buns, and that’s delicious, but I wanted chocolate overload. You can obviously use whatever you want in the middle, but a row of a bar of chocolate is INSANE. So unbelievably gooey and just irresistible.

The mixture itself to make it the pudding is as simple as it can get. Whack it all in a bowl, whisk, and pour on. Literally, that simple. I do go a bit overboard as I then decided to sprinkle some chocolate chips on top for decoration, as well as an extra hit of chocolate, but can you blame me really?! I couldn’t resist it!

Tips & Tricks 

The pudding is gooey, delicious, and definitely a crowd-pleaser. Use any hot cross bun’s you like, any flavourings in the middle you like, just enjoy it! Or even make the dish half and half. Some packets come in four’s, so make half a dish of chocolate buns, and half of Bramley apple!

This dessert is best served fresh, but you can prep it in advance and bake later in the day, or you can bake it and reheat it later on – both work well.

Definitely an ideal dessert to feed everyone, and it’s just so quick to do. Enjoy! x

Hot Cross Bun Pudding!

 A DELICIOUS Easter dessert, that's so incredibly easy. Hot cross buns, chocolate, and more for a yummy hot cross bun pudding!
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Category: Dessert
Type: Pudding
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 People
Author: Jane's Patisserie


  • 6-8 hot cross buns (halved)
  • 200 g milk chocolate (bar)
  • 300 ml milk
  • 275 ml double cream
  • 2 medium eggs
  • 3 tbsp caster sugar
  • 1 tsp vanilla
  • 100 g chocolate chips


  • Preheat your oven to 180ºc/160ºfan and grease a large ceramic/glass baking dish/tray. It should fit 6-8 hot cross buns sat next to each other (like in the pictures) 
  • Halve your hot cross buns like you would to toast them, and put a few chunks of chocolate in the middle and sandwich again. I used a chocolate bar, and snapped the rows off and put a row in the middle of each bun.
  • Lay all your hot cross buns next to each other in the dish. Mine easily fit six, and then a 7th split in half on the ends - or as many as you need.
  • In a bowl, whisk together the milk, double cream, eggs, sugar and vanilla until combined.
  • Pour over the hot cross buns, and sprinkle over the chocolate chips. 
  • Bake in the oven for 40 minutes, and then remove and leave to cool for 10 minutes before eating! 


  • I used Marks & Spencers chocolate and salted caramel hot cross buns for this. 
  • I used a ceramic dish as you can see, as they're so good for baking these kind of desserts. 
  • You don't have to use the chocolate in the middle, you could use a chocolate spread, a bit of caramel, or a jam, I just wanted this to be uber chocolatey. 
  • This is best served warm, but can easily be reheated if it goes cold. 
  • You can use either semi-skimmed milk or whole milk in this recipe, I wouldn't recommend skimmed. 
  • This will last for 2 days after the day of making. 

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Susan on March 12, 2024 at 7:57 am

    Am making this later with my daughter – we have some left over mini eggs from your cheesecake recipe so am thinking I’ll bung a few of those in for good measure! Love all your recipes !

  2. Naomi on April 19, 2022 at 8:32 am

    Once made can this be frozen?

    • Jane's Patisserie on April 19, 2022 at 3:07 pm

      Yes absolutely, for up to 3 months! Enjoy! x

    • Pip Rafferty on February 29, 2024 at 5:50 am

      Do you cook from frozen or defrost first? Thank you x

  3. Sophie on April 16, 2022 at 3:53 pm

    Hello, I would like this for tomorrow, ive seen in your other comments you can re heat the next day – what do you mean by reheat? Do i put it back in the oven for abit until hot again?

    • Jane's Patisserie on April 19, 2022 at 3:01 pm

      Yes exactly! Enjoy! x

  4. Lucy on April 15, 2022 at 8:45 pm

    Hi Jane,

    Do you think I could sub the milk for baileys?

    Thanks 🙂

    • Jane's Patisserie on April 16, 2022 at 9:39 am

      Yes you can! Have a look at my baileys bread & butter pudding recipe! x

  5. Honor de Montfort on April 15, 2022 at 10:13 am

    Hiya! Love all your recipes but quick question. Just wanted to ask, if it’s possible to leave it unbaked for a day and then bake it the next day as I want it for Easter Sunday but don’t have time to make it on Easter Sunday. Thanks. Happy Easter!

    • Jane's Patisserie on April 16, 2022 at 9:44 am

      Yes you can – store it in the fridge and bake the next day, or you can bake and reheat on the Sunday! x

  6. Gill on April 14, 2022 at 9:39 pm

    Can I make the hot cross bun pudding recipe in a slow cooker?

  7. Nas on March 22, 2022 at 1:01 pm

    Hi I am reducing the cooking time, how will i know the pudding will be done? (tell tale sign i mean)

    Thank you

    • Jane's Patisserie on March 23, 2022 at 2:06 pm

      Hiya – so sorry but I am slightly confused, what do you mean you have reduced the baking time? x

  8. Abigail Diack on March 23, 2021 at 4:11 pm

    Can ready made custard be used? I have both it and hot cross buns in freezer and this seems the perfect reason to use them!

    • Jane's Patisserie on March 26, 2021 at 1:56 pm

      Hello! I would recommend making it yourself xx

  9. Louise Orbell on March 6, 2021 at 1:20 pm

    This looks amazing! If I wanted to use normal hot cross buns what would you recommend putting in the middle? (Can you just butter them) and could I sprinkle raisins over the top instead of the chocolate chips? I’m going to make the chocolate version for me and the children but would like a fruiter version for my OH 😊

    • Jane's Patisserie on March 6, 2021 at 6:45 pm

      You can just butter them, or add raisins as well! Completely adaptable to what you want! x

    • Ellie on February 2, 2022 at 8:49 pm

      Looks yummy!! Can you make this ahead of time? And if so, should you bake it and then reheat, or leave it raw and then bake just when its time to have it? Thank you!

    • Jane's Patisserie on February 3, 2022 at 1:35 pm

      Hiya! If depends how long you’re leaving it for – if its over a few hours then I would bake and then re heat! Hope this helps! x

  10. Georgia Barber on March 4, 2021 at 12:19 pm

    Is there a way I can make this recipe dairy free?

  11. Jodie on January 30, 2021 at 2:53 pm

    Hi Jane,
    Is this recipe possible to just use 2 hot cross buns as I wouldn’t want to bin any leftovers? Could I just use a third of the measured ingredients you have used?

    • Jane's Patisserie on January 30, 2021 at 7:42 pm

      Yes if you want to make a really small portion just reduce the custard mix (And baking time) x

  12. Van on October 7, 2020 at 9:25 pm

    This recipe looks amazing! Is it possible to skip out the eggs? My Mum has an egg allergy but a huge sweet tooth and I think she would love this!

    • Jane's Patisserie on October 8, 2020 at 9:36 am

      The eggs are quite key for the custard part of the recipe – it would be worth looking for an eggless bread and butter pudding custard as they seem to vary!

  13. Laura on May 3, 2020 at 8:26 pm

    5 stars
    I made this more times than i should mention especially early lockdown to cheer up my friends. Everyone absolutely loved it, still got a pack in the freezer so definitely be making some again soon. Went down a treat.

  14. Sienna on April 25, 2020 at 8:47 pm

    Hi Jane! I made a cheesecake last week and mum bought single cream instead of double so in the end I went out and bought double which we used, so I now have a pot of single cream leftover. Could I use this instead of double cream? Xx

    • Jane's Patisserie on April 25, 2020 at 8:52 pm

      Yes you can use single cream, it’s just a thicker and slightly better custard with the double! x

    • Sienna on April 25, 2020 at 9:34 pm

      Okay thank you xx

  15. Louise Denton on April 14, 2020 at 2:00 pm

    This looks amazing, I have everything but double cream. Can you make the custard with just milk? I know it won’t be as creamy. But would love to use up my left over hot crossed buns like this. 🙂

    • Jane's Patisserie on April 14, 2020 at 2:04 pm

      Yes – as you say it just won’t be as thick or creamy!

  16. Debbie Wood on April 11, 2020 at 9:04 am

    5 stars
    Absolutely delish! I used chocolate and orange hot cross buns from Waitrose- wow! Another wonderful recipe, thank you Jane!

  17. Emma on April 10, 2020 at 2:45 pm

    5 stars
    This dessert is becoming a bit of an Easter tradition for us but I couldn’t get any cream 🙁 I was thinking of melting some of the milk chocolate and cooling in its place if you think that might work? It was the only thing I could think of that I have on hand and would be a similar consistency x

    • Jane's Patisserie on April 10, 2020 at 3:23 pm

      The only thing about that would be that it will harden straight back to a solid – so it won’t work for a custard!

  18. Cassie Screen on March 1, 2020 at 7:33 am

    4 stars
    I made this for my friends last night and mixed it up with a couple of fruit hot cross buns and some brioche chocolate chip hot cross buns. I popped some terrys orange and cadbury giant buttons throughout the middle and served it with a tub of chocolate cookie dough Ben and Jerrys – it went down very well! Thank you Jane!

  19. Hannah Cottam on March 31, 2019 at 9:05 am

    This looks amazing … do you think it can be made in advance and then left to sit in the fridge or does it need to be baked straight away and then reheated? Thanks! Xx

    • Jane's Patisserie on March 31, 2019 at 7:55 pm

      It can be left in the fridge for like 1-2 hours, but I wouldn’t suggest much longer – but it can also be made, and then reheated in the oven! Xx

  20. Chloe Jackson on March 9, 2019 at 6:40 pm

    Can’t wait to try this! To reheat it, how long would you recommend putting it in the oven and what temp? Thank you x

    • Jane's Patisserie on March 9, 2019 at 7:10 pm

      Probably 160C/150C and until its piping hot xx

  21. Angela Burnley on April 2, 2018 at 10:05 am

    4 stars
    Looks yummy as always Jane!!!

    • Josie on January 24, 2021 at 9:23 pm

      This recipe looks amazing! I was wondering, where did you get your ceramic dish?
      Many thanks

    • Jane's Patisserie on January 24, 2021 at 9:41 pm

      It was from habitat!

  22. Village Bakery on March 30, 2018 at 9:02 pm

    5 stars
    Awesome job, Jane! If I double this recipe, will it come out just as good? Thanks!

    • Jane's Patisserie on March 30, 2018 at 9:04 pm

      Thank you! And yes, its very easy to double up! x

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