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Easter pudding

Serves   4
Prep time: 15 mins + soaking
Cooking time: 40 mins

Scrumptious hot cross buns make this Easter pudding worthwhile. Baked until golden and delicious, this dessert is buttery, delightful and absolutely moreish!

Easter pudding




  • 40g Pams pure butter, softened
  • 4 hot cross buns 
  • ⅔ cup Pams cream
  • 1 cups milk
  • 1 ½ Tbsp Pams caster sugar
  • 3 Pams eggs


  • Roughly chopped chocolate Easter eggs



  1. Preheat your oven to 180°C fan bake. Grease a baking dish with a tablespoon of butter.

  2. Slice each hot cross bun in thirds horizontally and spread the remaining butter over one side of each slice. 

  3. Arrange the hot cross bun slices in the prepared baking dish. 

  4. In a large bowl, whisk together cream, milk, caster sugar and eggs until well combined. Pour over the hot cross buns and set aside to soak for 15 minutes.

  5. Cover with foil and bake for 25 minutes, then remove the foil and bake for a further 10-15 minutes or until golden and the egg mixture has set.  

Top tip: Sprinkle a cup of roughly chopped chocolate Easter eggs over the hot cross buns before soaking them with the egg mixture for an indulgent twist. 



  • Can I prepare this Easter pudding in advance?
    Yes! You can cover the pudding with plastic wrap and store in the refrigerator for up to 5 days!
  • What should I serve with the Easter pudding?
    You can serve it with whatever you like! We really like this with a dollop of yoghurt on top!