Sticky Toffee Hot Cross Bun Pudding: The Ultimate Easter Dessert Makeover

Here are a few things I’ve learned while making this on repeat (because yes, this is on high rotation in my house 🙈):

Use a mix of buns

I love using a mix of fruit and chocolate hot cross buns. The fruit adds chewy texture, and the choc bits get all melty and divine.

Let the buns soak

Give them at least 30 minutes to absorb all the custard. This step is key for that soft, pudding-like texture.

Don’t skip the sauce

I mean, you could… but why would you? That rich, buttery toffee sauce is what takes this from good to unforgettable.

Vanilla paste > extract

It’s more intense and adds real depth to the custard. Trust me, it’s worth the extra couple of bucks.

Make it ahead

You can assemble the whole pudding earlier in the day and pop it in the fridge until you’re ready to bake. Just let it come to room temp first.

Now, let’s talk serving 😋

• Warm it up and pour over loads of that glossy toffee sauce.
• Add a big scoop of vanilla ice cream – the cold creaminess against the hot pudding is divine.
• Or go old-school with a dollop of whipped cream or custard (store-bought is fine, no judgement!).
• Feeling fancy? Add a sprinkle of sea salt flakes on top of the sauce. It’s a game-changer.

Pro tip: serve it family-style in the baking dish and let everyone dig in. It’s rustic, cosy, and just how dessert should be shared 💛

Let’s keep it real – this recipe is pretty forgiving. But if you want to elevate it even more, here are my fave ingredients to use:

• Butter – Go for a good-quality Aussie butter like Western Star or Pepe Saya for that rich flavour.
• Milk – Full cream is best for that silky custard texture.
• Hot cross buns – Bakers Delight, Coles bakery, or even mini ones work great! You can even mix fruit, choc chip and apple-cinnamon ones.
• Vanilla paste – I always use Queen Vanilla Paste – it’s thick, speckled with seeds, and makes everything taste bakery-level.
• Add-ins (optional) – Throw in a handful of dark choc chunks or some chopped dates for an extra level of yum.

One of the best things about this dessert? It stores beautifully. Here’s how:

• In the fridge – Keep leftovers covered in the fridge for up to 4 days. Just reheat in the microwave or oven until warm.
• In the freezer – Freeze individual portions or the whole pudding (minus the sauce) wrapped tightly in foil and plastic wrap for up to 2 months. Defrost in the fridge overnight and reheat in a low oven (160°C) until hot.
• Toffee sauce – Store any extra sauce in a jar in the fridge for up to a week. Heat gently before pouring.

Pro tip: freeze extra sauce in an ice cube tray so you can melt a cube anytime you need a dessert pick-me-up!

If you loved this Sticky Toffee Hot Cross Bun Pudding, you’re going to be obsessed with these too:

• Choc Chip Hot Cross Buns That Will Blow Your Mind
• Easter Strawberry and Chocolate Trifle – The Ultimate Easter Showstopper
• Smoked Salmon Cheesecake That’ll Wow Your Mates

Absolutely! You can assemble it earlier in the day and refrigerate it until ready to bake. Let it come back to room temperature before popping it in the oven.

Microwave individual servings for 1–2 minutes, or reheat the whole dish covered with foil in a 160°C oven for 15–20 minutes

Sure can! Use almond or oat milk, dairy-free cream and a plant-based butter alternative. Just keep an eye on the sauce while boiling – it may thicken a little differently.