Toffee Apple, Hot Cross Bread & Butter Pudding

16th April 2019
Blog post

Jess, what on earth made you think of making this?!! Well, I wanted to do something different with a hot cross bun because I’m actually not thaaaat big of a fan but they definitely feel like a necessity at this time of year. I was thinking about the cinnamony, raisin smell of warm hot cross buns and then thought apple pie… et voilà …this idea came to me!

Hot Cross bun lovers or haters will be a fan of this one!!! One big question though – custard or ice cream?

Toffee Apple, Hot Cross Bread & Butter Pudding

Well that’s not easy to say!! But its easy to make! Delish dessert for all your Easter festivities – also great for using up any left over hot cross buns.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 6 people
Course: Dessert
Cuisine: english
Keyword: bread and butter pudding, gluten free dessert, toffee apple


  • 6 hot cross buns - gluten & dairy free of course!
  • 3 eggs
  • 2 regular eating apples
  • 250 ml Alpro Soya Single Cream - get it in the free from section of most supermarkets (long life or fresh)
  • 30 grams dairy free butter - I use Flora Freedom
  • 300 ml mylk - any flavour you fancy
  • 6 tbsp golden caster sugar - can swap for any other sugar if you have something else in your cupboard
  • 20 grams caster sugar
  • Juice of half a lemon


  • 1 pot of caramel sauce - See notes at the bottom for suggestions
  • 2 tsp vanilla extract
  • Extra extra raisins


  • In a large jug, beat together the eggs, 20g of caster sugar and vanilla extract
  • Mix in the soya cream & mylk
  • Slice your apples into rings, about 1/4cm thick. Coat with 4 tbsp of golden caster sugar and the lemon juice.
  • Cut the hot cross buns into 2 and butter the middles, saving a tiny bit of butter for the next step…
  • Grease your baking disk with the remaining butter.
  • Add some of the egg/milk mix to the bottom of the dish – enough to just cover it.
  • Layer the hot cross buns, apple and spoonfuls of caramel sauce in the dish. Doesn’t really matter how you chose to do this but you can use my picture for an idea! You just want to make sure they get fully covered in the next step…
  • Pour over the egg/milk mix. Push the hot cross buns down so they soak up all the custard. Scatter over the extra raisins if you’re using them.
  • Cover with cling film and place into the fridge for at least half an hour – the longer the better, even overnight if poss. 
  • Remove from the fridge, sprinkle on 2 tbsp of golden caster sugar and place into the oven at 150oC (fan) for 45 mins or until the custard is set.


Caramel Sauce – you can either buy some dairy-free caramel sauce from the supermarket (or even carnation caramel sauce if you can have dairy) or you can make your own!
I just used my twix recipe caramel sauce. For this pudding, you’ll need about half of the caramel in the twix recipe. You won’t need to refrigerate before using! 
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