Hot Cross Bun Pudding

Hot Cross Bun Bread & Butter Pudding

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A luxurious Easter take on the classic bread and butter pudding (serves 2)

Our starting point is the already wonderful hot cross buns from Barnecutt’s Bakery in Bodmin - a local family set-up here in Cornwall founded by Percy Barnecutt in 1930 and now led by his great grandson James. We then cook them into this glorious pudding with hand made custard using St Ewes wonderful free range eggs, and adding a marmalade glaze from our friends at Boddington’s Berries, all served with Rodda’s clotted cream. This is an unforgettable pudding!

You will receive:
280g tray of Hot Cross Bun Bread & Butter Pudding (Fresh)
114g Tub of Rodda’s Cornish Clotted Cream (Fresh)

Recipes & Cooking illustration

Recipes & Cooking

  1. Preheat your oven to 180oC
  2. Remove the film from the pudding and onto a baking tray
  3. Place in the centre of the oven and bake for 10 minutes
  4. Alternatively, remove the pudding from the packaging, place on a suitable plate and microwave at full power for 4 minutes
  5. Serve with Clotted Cream

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