Hot cross bun and butter pudding recipe

24 March 2016

Hot cross bun and butter pudding recipe

The kitchen at our Bells Piece care home have developed this recipe that makes for a delicious, low-fat Easter treat! 

Serves four.


  • 40g low-fat spread
  • four reduced-fat hot cross buns
  • 75g ready-to-eat apricots, chopped
  • three eggs
  • 675ml semi-skimmed milk
  • 2tsp vanilla extract
  • 75g Demerara sugar


  1. Grease a small baking dish with some low fat spread. Cut the hot cross buns in half and spread the remaining low-fat spread. Arrange them in the dish with the chopped apricots.
  2. Crack the eggs into a bowl. Add the milk and vanilla extract and then beat together. Next stir in the sugar, allowing a few minutes for it to dissolve. Pour over the hot cross buns and cover. Leave to soak for 20 minutes.
  3. Pre-heat the over to 180 degrees celsius fan/gas mark 4. Uncover the pudding and bake for 35-40 minutes, until it is set and golden brown. 

Serve with low-fat custard.

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