hot cross bun pudding


“Food is a beautiful part of our daily lives! Food embodies celebration and bringing people together. I could not imagine my life without my absolute love for food and being able to share this with everyone” Chef Angie Boyd

Hot Cross Bun Pudding with Salted Meringue Topping

Recipe by Chef Angie Boyd & Chef Peter Ayub of Sense of Taste Chef School

Hot Cross Bun Pudding with Salted Meringue Topping

Serves 4


  • 4 x Hot cross buns
  • 2 x Tablespoons Melted Butter
  • 1 x  teaspoon Vanilla Essence
  • ½ teaspoon ground mixed spice
  • 250 ml Fresh Cream
  • 4 x Egg yolks mixed with 50 ml milk
  • 80g Brown sugar
  • 40g Dark Chocolate, roughly chopped (or Left over Easter eggs (is there such a thing?) even marshmallow ones, are perfect for this)
  • 4 x Tablespoons Orange marmalade
  • 2 x Egg whites
  • ½ teaspoon Oryx Red Wine Salt
  • 100g Castor sugar
  • Extra Oryx Red Wine Salt for sprinkling on top of Meringue topping


  • Grease 4 ceramic ramekins with some of the melted butter.
  • Cut the buns into rounds to fit the ceramic ramekins. Cut into horizontal slices about 2 cms thick.  Drizzle the remaining butter over the slices.
  • Layer the bun slices in 2 – 3 layers into the dish, sprinkling the chopped chocolate in between the layers. Add a little grind of red salt between each layer. Do not place any chocolate on the top layer.
  • In a saucepan, scald the cream, spice and vanilla.
  • In a separate bowl, mix the eggs and brown sugar together.
  • Then add the hot cream to the egg yolks and mix well. Strain into a jug.
  • Pour the custard over the bun slices in the dish and allow to soak for about 5 minutes.
  • Place the dishes into a bain-marie ( water bath ) and bake until just firm to the touch – about 20-30 mins.
  • Remove the dishes from the water bath and brush the tops liberally with the orange marmalade.
  • In a clean glass bowl, whisk the egg whites and Oryx Red Wine salt to the soft peak stage.
  • Once soft peak stage has been reached, start adding the castor sugar one spoon at a time, while whisking until the meringue reached stiff peak stage.
  • Spoon the meringue on top of the puddings and blow torch or place under a hot grill, to brown the meringue.
  • Sprinkle with a little extra Oryx Red Wine salt to serve.