Thyme Hot Cross Bun Pudding

A warming dessert with a hint of thyme, great for using up stale hot cross buns, serve straight from the oven with cream or custard! 

Hot Cross bun

Serves 4-6 people preparation time 10-15mins 

Cooking 30-35mins


  • 6 hot cross buns
  • 8 sprigs of thyme
  • 25g butter
  • 10g sultanas
  • 2 large eggs
  • 250ml milk
  • 1tbsp caster sugar


Heat the oven to 170°C, 150°C Fan, 325°F, Gas Mark 3.

  1. Heat the oven to 170C 325F Gas mark 3
  2. Grease a large ovenproof dish with a little of the butter, making sure the sides of the dish are well greased.
  3. Cut the hot cross buns in half and butter them like sandwiches. Once buttered, cut the buns into halves and place into the ovenproof dish.
  4. Beat the eggs, milk and sugar together in a bowl and sprinkle in the thyme leaves, leaving a couple of sprigs for decoration.
  5. Pour the milk mixture over the buns and sprinkle the sultanas on top.
  6. Bake in the oven for 30-35mins or until the buns have soaked up the liquid and the tops of the buns have become golden.
  7. Once cooked take out of the oven and leave to rest for 5 minutes before and garnish with the remaining sprigs of thyme before serving.


Last modified onMonday, 28 March 2016 15:03
Tina Richardson

Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'

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