Hot Cross Bun Bread and Butter Pudding - as seen on April 2017

Hot Cross Bun Bread and Butter Pudding - as seen on April 2017

Original article -

Traditionally associated with Easter but these days available to buy all year round , who doesn't love eating a hot cross bun? Whether you like to keep things traditional and eat yours toasted and spread with butter or jam or prefer to go down the more retro path and top them with blue cheese and chutney, hot-cross buns are without doubt a nations favourite.

At Capital Cooking we always like to think outside the culinary box and create delicious dishes out the finest locally sourced ingredients. Historically, bread and butter pudding was a way of using up last weeks bread. These days, pretty much anything goes! Brioche, croissants, pannetonne all make wonderful alternatives. So at Easter time its only fitting we use the humble hot cross bun and fuse them into a most warming of festive desserts: the hot cross bun and butter pudding!

Our founder, Imogen McLennan's recipe was recently published online by POPSUGAR . We highly recommend trying it next time you're throwing a dinner party or hosting Sunday lunch and you'll be sure to impress. Here at Capital Cooking, we serve ours with home-made marmalade ice-cream. A match made in heaven.

As seen in
When it comes to dessert hybrids, consider us on board. Whether it's ice cream balancing on a bed of spun sugar, a Cadbury's Creme Egg that's been given the Scotch egg treatment, or simply adding booze to our doughnuts, we're all for getting creative. This applies to Easter, too. And when we met the hot cross bun bread and butter pudding, we didn't look back.

Truly giving a spin on a classic dessert during the time of daffodils, lambs, and pancake bloat, London-based catering company Capital Cooking just upgraded the hot cross bun to new heights. Try it for yourself and see!


4 hot cross buns
20 g butter, softened
3 tablespoons orange marmalade
2 eggs
150 ml double cream
300 ml milk
50 g caster sugar
zest of 1 orange
1/2 teaspoon vanilla extract
pinch of nutmeg and cinnamon
1 tbsp Demerara sugar


1 - Pre-heat the oven to 180C /160C fan / gas mark 4. Grease a shallow ovenproof dish.

2 - Slice the hot cross buns in half, spread with the softened butter and marmalade and place into the ovenproof dish.

3 - In a clean bowl whisk together the eggs, cream, milk, sugar, orange zest, vanilla extract, and spice. Pour the custard over the hot cross buns and leave to soak for 20-30 minutes. You will need to press the hot cross buns down into the custard so that it gets fully absorbed.

4 - Sprinkle with Demerara sugar and cook on a middle shelf for approximately 40 minutes until risen and set. Leave to stand for 10 minutes before diving in! Serve warm and with cream or ice cream.


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