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Maggie Beer

Quince Hot Cross Bun Bread and Butter Pudding

Step 1: Preheat a fan forced oven to 180C.

Step 2: Grease an eighteen centimetre wide, six centimetre high ovenproof baking dish with butter. Set aside.

Step 3: Cut the hot cross buns in half and spread generously with Quince Paste and butter. Place the buns back together and arrange in prepared baking dish. Set aside.

Step 4: To make the custard, place the eggs, caster sugar, cinnamon, milk, thickened cream and vanilla extract into a large mixture bowl and whisk together until well combined.

Step 5: Pour mixture over the hot cross buns and allow to stand for five minutes to allow the custard to be soaked up by the buns. Gently push down on the buns if they happen to slightly float, then sprinkle with demerara sugar.

Step 6: Place into the preheated oven and bake for thirty minutes or until set. Remove from the oven and serve immediately with crème fraiche.


  1. 50g unsalted butter plus extra for greasing ovenproof dish
  2. 6 hot cross buns store bought
  3. 100g 1 tub Quince Paste
  4. 50g 1/4 cup caster sugar
  5. 5g 1/4 tspn ground cinnamon
  6. 480ml 2 cup full cream milk
  7. 300ml 1 1/4 cup thickened cream
  8. 5ml 1 tspn vanilla extract
  9. 25g 2 tbspn demerara sugar
  10. 240ml 1 cup crème fraîche to serve

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