Lemon and Raspberry Hot Cross Bun Pudding


    Serves 8
    Prep Time – 40mins
    Cook Time – 40mins

    This Lemon and Raspberry Hot Cross Bun Pudding has layers of deliciousness, including our NZ Squeezed Lemon Curd, hot custard, flaked almonds, raspberries and cream. This dish is a must try this Easter.

    Recipe and imagery by @amie.milton


    • 4 hot cross buns
    • approx  300 grams Barker's Lemon Curd
    • 1 punnet raspberries
    • 1/3 cup flaked almonds
    • 300ml cream
    • 150ml milk
    • 2 eggs
    • 2 tsp vanilla
    • 1-2 tbs brown sugar
    • butter for greasing the dish


    1. Butter a small square baking dish approx 19cm that fits 4 hot cross buns quite snugly.
    2. Cut each hot cross bun into 3 slices. Layer the first slice of each hot cross bun into the buttered dish and spread a generous serving of Barker's Lemon Curd on top. Layer 1/3 of the raspberries and flaked almonds on top of the curd and repeat with the next layer.
    3. Place the last layer of the hot cross buns on top and sprinkle the remaining almonds and raspberries on top.
    4. Whisk the eggs, cream, milk, sugar, and vanilla together in a small bowl. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
    5. Preheat the oven to 160 Degrees Celcius. Bake for 40 minutes or until the top is golden and the custard set. Stand for 5-10 minutes before serving and serve with ice cream or custard.