James Strawbridge’s Hot Cross Bun and Marmalade Pudding

James Strawbridge’s Hot Cross Bun and Marmalade Pudding Portrait

This is first-class, old-school comfort food! A simple yet soothing seasonal pudding making the most of left over Hot Cross Buns. The addition of Moose Maple Butter and marmalade gives the whole dish some extra zing. So good, you’ll be coming back for seconds!

Serves 4



  1. Preheat your oven to 180˚C and slice your hot cross buns in half. Spread with Moose Maple Butter and arrange in a roasting tray. 
  2. Make a simple custard by warming 200ml of cream with 200ml whole milk and caster sugar, then add a teaspoon of vanilla extract. Whisk the eggs and gradually pour in the warmed milk and sweetened cream. Return to the hob and warm on a low heat for 3-4 mins to thicken slightly. 
  3. Spoon some blood orange marmalade between each hot cross bun. 
  4. Pour custard over your hot cross buns and leave to soak in for 10-15 mins. Sprinkle with demerara sugar and then bake for 45-50 mins until golden. 
  5. Serve with double cream dribbled over this wonderful seasonal pudding. 
James Strawbridge’s Hot Cross Bun and Marmalade Pudding Header

Get this recipe’s ingredients in one easy bundle.

  • Hot Cross Buns 6 - Hobbs House Bakery - 44 Foods - 02
    Add to basket

    Recipe Bundle: Hot Cross Bun and Marmalade Pudding


The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

More recipes from James

James Strawbridge's Elderflower Eton Mess

View Recipe

James Strawbridge's Pork Pibil

View Recipe

James Strawbridge’s Perfect Pizza Toppings

View Recipe

James Strawbridge’s Baked Feta Salad

View Recipe

James Strawbridge’s Wood Fired Cornish Mackerel 

View Recipe

James Strawbridge’s Roasted Grape, Smoked Almond and Oxfordshire Rollright Salad

View Recipe

Back to Top