Hot Cross Bun and Butter pudding

Hot Cross Bun and Butter pudding

Whilst we’re rather partial to a toasted hot cross bun slathered with butter; we wanted to create a dessert for Easter.  Mrs MeatSmokeFire is not a fan of bread and butter pudding but this has won her over.   A delicious and really easy bake.  Enjoy!

Cooking surfaces

BBQ Temperature



  • 150ml double cream
  • 300ml milk
  • 2 eggs
  • 50g sugar
  • 1 tsp vanilla extract (not essence)
  • 4 hot cross buns
  • 20g butter
  • 3 tbsp marmalade
  • 3 tbsp Cointreau or your preferred tipple (optional)
  • icing sugar, for dusting (optional)


  • Thermapen Professional – to test the temp of the pudding to see if it is cooked.
  • Tefal Ingenio Pan Set – I use these all the time on the Egg, they are amazing. Steer clear of the cheaper knock offs, I’ve tried them and thrown them out.


  1. Set up your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top. Set the temp to 170°C.
  2. Warm the cream and milk in a pan, over gentle heat. I use Tefal Ingenio stainless steel saucepans with a removable handle.
  3. Whisk the eggs, sugar and vanilla extract in a large bowl.  Then gradually add to the warm cream mixture.  Don’t let the cream mixture get too hot otherwise, you’ll end up with scrambled eggs.
  4. Halve the buns and spread them with butter and marmalade.
  5. Arrange in a shallow ovenproof dish.
  6. Pour a drizzle of Cointreau or your preferred tipple over the buns.
  7. Pour over the cream mixture. Press down the buns and set them aside to soak for 15 mins.  Press the buns down into the custard mix as they soften.
  8. Pop in your Egg and cook for about 50 minutes until set. The pudding will start to pull away from the side of the pan when it’s ready. 
  9. Remove from the Egg and let it stand for about 10 minutes.
  10. Before serving, dust with icing sugar and serve warm (optional).



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