Spiced Carrot Hot Cross Bun Pudding

Try our Spiced Carrot Hot Cross Bun Pudding. It is a twist on a classic recipe and perfect for Easter.

You can do it

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6 large hot cross buns, thinly sliced
Melted Stork Baking Margarine to butter the bread
1/2 cup chopped date
1/2 cup grated carrots
60g Stork Baking Margarine cubed
4 cups pouring vanilla custard
1 cup pouring cream
1/2 cup sugar
1 TBS mixed chai spices

Step by step method

  1. Spread melted STORK on hot cross buns and layer in an oven dish
  2. Sprinkle chopped dates, carrots and cubes STORK over the buttered buns.
  3. Whisk the custard, pouring cream, sugar and chai spices together.
  4. Pour the custard mix over the buttered buns and allow to sit for 10 mins while the buns absorb the custard.
  5. Bake for 20-30 mins at 180 degrees Celsius (until golden brown)