Hot Cross Bun and Poached Pear Bread and Butter Puddingg Recipe

An excellent way to use up any leftover Easter hot cross buns. Soak some hot cross buns in a vanilla custard and top with poached pears. Serve with a dollop of thick cream - delicious!



Prep Time

20 minutes

Cooking Time

45 - 50 minutes



Recipe Ingredients

For the poached pears

  • 250ml (1 cup) TOPS at SPAR Olive Brook Everyday Chenin Blanc or white wine of choice
  • 125ml (½ cup) water
  • juice of 2 SPAR Freshline Lemons
  • 250ml (1 cup) SPAR 100% Juice Mixed Berry Juice
  • 1 tbsp vanilla extract
  • 90g SPAR castor sugar
  • 6 SPAR Freshline pears, peeled and cored (we used a melon baller to carefully remove the core from the base of the pears so they remain whole and intact)

For the bread and butter pudding

  • 12 SPAR Freshline Hot Cross Buns in flavour of your choice
  • 100g SPAR butter, softened
  • 6 large SPAR eggs
  • 150g SPAR castor sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • pinch salt
  • 500ml (2 cups) fresh cream
  • 500ml (2 cups) milk

To Serve

  • vanilla ice cream/double-thick cream

Recipe Method

  1. For the poached pears, place the wine, water, lemon juice, berry juice, 1 tbsp vanilla extract and 90g castor sugar in a medium pot. Bring to the boil over medium-high heat and once the liquid boils, lower the heat and simmer for 1 minute before adding the pears to poach.
  2. Poach the pears in the simmering liquid until just tender, about 15 minutes, before carefully removing them from the liquid and setting aside until needed.
  3. For the bread and butter pudding, preheat the oven to 180°C.
  4. Grease a large casserole dish with butter. Slice the hot cross buns in half, then spread with the butter and sandwich the halves together again. Place the sandwiched hot cross buns in the dish along with the whole, poached pears.
  5. Place the eggs, 150g castor sugar, 2 tsp vanilla extract, cinnamon, salt, cream and milk in a bowl, and whisk together well until smooth and combined. Pour this mixture over the hot cross buns.
  6. Bake in the preheated oven for 45 – 50 minutes or until the liquid has set. Serve warm with scoops of your favourite vanilla ice cream or dollops of double-thick cream.

Hints & Tips

You can discard the poaching liquid or use it as a cordial (by storing the syrup in a sterilised, airtight jar in the fridge for up to 5 days). Mix with chilled sparkling water for a refreshing drink.