• Knob of butter, for greasing the dish
  • 4 stale hot cross buns
  • 200g lemon curd
  • 2 large eggs
  • 200ml double cream
  • 200ml milk
  • ½ teaspoon vanilla extract
  • 4 tablespoons caster sugar
  • zest of a small lemon
  • cream or vanilla ice cream, to serve (optional)


  1. Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of the lemon curd (use about half the curd). Arrange the buns in the dish
  2. Whisk the eggs, cream, milk and remaining curd, then sieve into a jug.  Add the vanilla and 3 tablespoons of the sugar.  Pour over the buns and stand at room temperature for 30 minutes for the custard to soak in.
  3. Heat oven to 160°C/325°F/Gas Mark 3.  Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 minutes until the top is golden and the custard gently set. Stand for 5 minutes, then serve with cream or vanilla ice cream if you like.

Serves 4