Lemon and Raspberry Hot Cross Bun Pudding

Serves 8 people

40mins Prep

40 mins Cook

Lemon and Raspberry Hot Cross Bun Pudding is a delightful twist on a classic dessert. This recipe combines the zesty flavours of Barker's Professional lemon fruit curd with the sweetness of raspberries, all nestled within soft, spiced hot cross buns. The buns are soaked in a rich, creamy custard, then baked to perfection, creating a warm, comforting pudding with a burst of fruity freshness. It’s the perfect treat for Easter or any special occasion.

By Barker's

Ingredients

4 Hot Cross Buns
300 g Barker's Professional Lemon Curd
1 Punnet Raspberries
1/3 cup Almonds, Flaked
300 ml Cream
150 ml Milk
2 eggs
2 tsp Vanilla extract
2 tablespoons Brown sugar
Butter for greasing the dish

Method

Butter a small square baking dish approx 19cm that fits 4 hot cross buns quite snugly.
Cut each hot cross bun into 3 slices. Layer the first slice of each hot cross bun into the buttered dish and spread a generous serving of lemon curd on top. Layer 1/3 of the raspberries and flaked almonds on top of the curd and repeat with the next layer.
Place the last layer of the hot cross buns on top and sprinkle the remaining almonds and raspberries on top.
Whisk the eggs, cream, milk, sugar and vanilla together in a small bowl. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
Preheat the oven to 160 degrees celcius. Bake for 40 minutes or until the top is golden and the custard set. Stand for 5-10 minutes before serving and serve with ice cream or custard.