Hot Cross Bun Lemon Curd Pudding

Phillippa's Hot Cross Buns are delicious on their own or you can use them to add lots of flavour to puddings. Try Phillippa's Hot Cross Bun Lemon Curd Pudding. It's the perfect addition to your Easter feast.


  • 3 Phillippa’s Hot Cross Buns, slice a thin piece off the top of each bun with the cross, and finely dice the rest
  • 4 eggs 
  • 1 tsp vanilla extract
  • 250ml milk
  • 200ml cream
  • 40g plus 20g caster sugar
  • ¼ cup dried currants
  • ½ jar, 125g Phillippa's Lemon Curd (or home made)
  • 1/8 tsp freshly ground cardamom 
  • ½ vanilla pod split
  • ½ tsp finely zested lemon
  • 1 Tbsp brandy


Preheat the oven to 170°C.

Place the cream and milk in a pan with the 40g sugar and vanilla pod, stirring to dissolve. Heat to below boiling point.

Beat the eggs, brandy and vanilla extract together lightly. Pour the cream mixture into the egg mixture and stir to combine. 

Place finely diced hot cross buns, lemon zest and currants into a 1 litre capacity buttered baking dish. 

Strain the combined mixture through a sieve into the baking dish. Leave to sit for 5 minutes for the buns to soak up the liquid. Spoon dollops of lemon curd evenly over the pudding.

Decorate with bun top pieces and lightly sprinkle with the 20g sugar mixed with the cardamom.

Stand the baking dish in a roasting pan then half fill the pan with hot water. Bake for about 30-35 minutes: it should still wobble slightly.

Enjoy warm or chilled! 

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