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This rich Chocolate Hot Cross Bun Pudding recipe is the best way to use up stale hot cross buns for Easter dessert! A delicious refined sugar free twist on the classic bread and butter pudding. Visit naturallysweetkitchen.com for this recipe and more sugar free desserts. #hotcrossbuns #naturallysweetkitchen #chocolate #Easterdessert

Chocolate Hot Cross Bun Pudding

This rich and decadent chocolate hot cross bun pudding is the best way to use up leftover hot cross buns.

Category Dessert
Keyword hot cross bun pudding
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Serves 8
Author Amanda | Naturally Sweet Kitchen


  • 6 hot cross buns preferably stale
  • 42 g unsalted butter room temperature
  • 3 large eggs
  • 1 tsp vanilla paste
  • 75 g coconut sugar
  • 35 g raw cacao powder
  • 300 ml double cream
  • 150 ml milk
  • 150 ml strong coffee
  • Vanilla ice cream or double cream for serving
  • Melted dark chocolate for serving (optional)


  1. Slice the hot cross buns in half and butter each half with an even amount of the butter. Arrange the halved buns in a lightly greased 11 x 9 inch (28 x 23 cm) baking tray so they slightly overlap. Set aside.
  2. In a large bowl, whisk together the eggs, vanilla paste, coconut sugar, and cacao powder until combined. Set aside.
  3. Place a saucepan over medium-low heat and gently warm the double cream, milk, and coffee. Stir frequently so that the milk and cream do not burn. Once the liquid reaches a scalding point (little bubbles should form around the edge of the pan), remove it from the heat.
  4. Pouring very slowly, whisk the hot liquid into the egg mixture. It’s important to pour slowly and whisk quickly so that the liquid doesn’t scramble the egg.
  5. Carefully pour the combined mixture over the prepared hot cross buns. Using your hands, press the buns into the liquid to cover. Allow the buns to sit and soak up the liquid for 15 minutes.
  6. Meanwhile, preheat the oven to 170ºC (325ºF).
  7. Once the buns have sat, bake the pudding for 50-60 minutes. Keep a layer of foil on hand to throw over the top at the 25-minute mark should it begin to brown too quickly.
  8. Remove the pudding from the oven and allow to cool in the pan for 10 minutes before serving warm with vanilla ice cream or cream and melted chocolate.


  • This pudding is best consumed the day it is made.
  • If you cannot finish it, you can slice it into serving size pieces, wrap in foil, and freeze in an airtight container for up to 3 months. To reheat, remove a piece from the freezer 8 hours before and allow it to defrost in the fridge. Bake at 170º (325º) in the foil packet for 12-15 minutes.