This is what to do with those leftover hot cross buns after Easter, turn them into a sticky toffee pudding. The buns soak up a vanilla custard, bake into a soft, comforting pudding, and then get drenched in a homemade toffee sauce.
It is a clever makeover of a classic bread and butter pudding, and the spiced hot cross buns bring their own lovely flavour, so you barely have to add a thing. The toffee sauce takes it right over the top.
Warm, sticky and comforting, it is a proper crowd dessert that starts with a packet of buns.
Why You’ll Love It
It is a brilliant way to use up hot cross buns, so nothing goes to waste after Easter. The buns bring their own spice and sweetness, the custard makes it soft and comforting, and the toffee sauce makes it feel indulgent and special. It feeds twelve, so it is made for a gathering, and most of the work is just soaking and baking.
The Shortcut That Makes It Work
The hot cross buns do the heavy lifting. Instead of building a spiced pudding from scratch, you use ready made buns, which already have the fruit and spice built in, and simply soak them in a quick custard. That turns a handful of leftover buns into a full dessert with very little added.
Handy Tips
Give the buns the full soaking time so they drink up the custard and bake soft rather than dry, that half hour is worth it. For the toffee sauce, keep it at a gentle boil and whisk so it turns silky and glossy without catching. Pour half the sauce over the hot pudding and let it soak in before serving, then bring the rest to the table to pour over. It is best served warm.
What To Serve With It
Warm with a big scoop of vanilla ice cream or a jug of cream, and the extra toffee sauce on the side. That is all it needs.
Leftovers / How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. Warm individual serves in the microwave and add a little extra toffee sauce or cream to bring it back to life.
Other Recipes You’ll Love
If you enjoyed this Sticky Toffee Hot Cross Bun Pudding, here are a few more ideas to add to your rotation:
Sticky Toffee Hot Cross Bun Pudding
Prep Time 1 hour 
Cook Time
25 minutes 
Total Time 1 hour 25 minutes 
Ingredients
Equipment
Method
- Pop your buns into a large baking dish – I use a lasagne dish.
- Whisk together the eggs, milk, vanilla paste and sugar, then pour it all over the buns. Let it soak for 30 minutes so they soak up all that custardy goodness.
- Bake at 180°C for 25 minutes.
- Meanwhile, make your toffee sauce.
- In a saucepan, combine brown sugar, cream and butter. Bring to the boil, then boil for 2 minutes while whisking (it’ll get silky and glossy – yum!).
- When the pudding comes out of the oven, pour over half the toffee sauce and let it sit for another 30 minutes so it soaks in.
- Serve warm with the rest of the sauce, a big scoop of vanilla ice cream and a dollop of cream if you’re feeling fancy.
Nutrition
Video
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FAQs
Can I use leftover or stale hot cross buns?
Yes, they are perfect for this. Slightly stale buns actually soak up the custard beautifully, so it is a great way to use them up after Easter.
Can I use mini hot cross buns?
Yes. Use about 24 mini buns in place of 12 regular ones. They soak and bake the same way.
Can I make it ahead?
You can assemble and soak it ahead, then bake when ready. The toffee sauce can also be made ahead and gently rewarmed.
Do I have to make the toffee sauce?
It is what makes it sticky toffee, so it is worth it, but the pudding is lovely on its own with custard or cream if you are short on time.
