Sticky Toffee Hot Cross Bun Pudding: Why You’ll Love This
Besides the obvious fact that it’s utterly delicious, this Sticky Toffee Hot Cross Bun Pudding ticks all the right boxes:
It’s budget-friendly – perfect for using up leftover Easter buns.
It’s super easy – mix, pour, bake, drizzle, devour.
It’s freezer-friendly – yup, more on that below.
It tastes like heaven – think custardy insides with caramelised edges, all bathed in glossy toffee sauce.
It’s basically dessert perfection. And bonus? Your kitchen is going to smell insane while it bakes – all warm spices, brown sugar, and buttery goodness.
Tips and Tricks for the Best Sticky Toffee Hot Cross Bun Pudding
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.
How to Serve Your Sticky Toffee Hot Cross Bun Pudding
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 💛
Best Ingredients to Use
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.
Storage Options for Sticky Toffee Hot Cross Bun Pudding
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!
Other Recipes to Try
If you loved this Sticky Toffee Hot Cross Bun Pudding, you’re going to be obsessed with these too:
Let me know which one you try next!
Final Thoughts: Sticky Toffee Hot Cross Bun Pudding is a Must-Make!
So, whether you’ve got an oversupply of hot cross buns or just need a new Easter dessert idea to wow your crew, this Sticky Toffee Hot Cross Bun Pudding is the answer. It’s warm, cosy, packed with flavour and comes together with pantry staples. What’s not to love?
And the best part? You can totally play around with it – swap in brioche buns, add nuts or drizzle with salted caramel. Just don’t forget the ice cream!
Happy baking, and remember to tag me tag me over on Instagram @steph_cooks_stuff in your creations! Until next time, save those buns and turn them into pudding perfection.
Sticky Toffee Hot Cross Bun Pudding
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
Description
TURN LEFTOVER HOT CROSS BUNS INTO THIS!
If you’ve got leftover hot cross buns (or just bought an extra pack on purpose… no judgement!), this Sticky Toffee Hot Cross Bun Pudding is next-level good. Sweet, spiced, soft and gooey – it’s the ultimate Easter dessert and ridiculously easy to make.
Ingredients
Instructions
- 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.
- Prep Time: 60
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
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.