Hot Cross Bun & Lemon Pudding

Hot Cross Bun & Lemon Pudding

  • knob of butter for the dish
  • 4 stale hot cross bun
  • 200 g lemon curd
  • 2 large egg
  • 200 ml double cream
  • 200 ml milk
  • ½ tsp vanilla extract
  • 4 tbsp caster sugar
  • little lemon zest
  • cream or vanilla ice cream, to serve


  1. Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd. Arrange buns in the dish.
  2. Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
  3. Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like.

For the Curd:

2 eggs, plus 2 egg yolks

165g caster sugar

80g chilled unsalted butter

Zest and juice of 2 lemons


Whisk whole eggs, yolks and sugar in abowl until smooth, then place pan over a bain marie

Add the butter, juice and zest and whisk continuously until thickened

Strain through a sieve

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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