Ginger Caramel Hot Cross Bun Pudding

Ginger Caramel Hot Cross Bun Pudding

20 minutes

35 minutes

20 Minutes Easter Eggs Food Stem Ginger In Syrup Sweet
Sign in to add to favourites


1. Take a large oven dish that will fit 6 hot cross buns comfortably and arrange the sliced hot cross buns in the dish.

2. In a large bowl whisk together the eggs, whipping cream, milk, vanilla extract, caster sugar and 2 tablespoons of the reserved stem ginger syrup. Pour the batter evenly over the hot cross buns. Scatter over the finely chopped stem ginger, cover and leave in the fridge for a couple of hours to allow the hot cross buns to absorb the mixture. You could also leave it overnight. Pre-heat the oven to 190°C / 170°C fan / Gas 3.

3. Drizzle over half of the caramel sauce and cook in the oven for about 30-35 minutes, until the custard is set but still retaining a slight wobble.

4. Leave to cool slightly before serving with fresh custard and a little drizzle of caramel sauce, if you have some leftover.


• 6 hot cross buns, sliced into 4
• 3 large eggs
• 300ml whipping cream
• 300ml milk
• 1 tsp vanilla extract
• 75g golden caster sugar
• 3 balls of Opies Stem Ginger with Syrup, finely chopped, syrup reserved
• 3 tbsp Carnation caramel sauce

To serve

• Fresh warm custard
• Some of the leftover caramel sauce

20 Minutes Easter Eggs Food Stem Ginger In Syrup Sweet