This is my version of bread and butter pudding. My version is far more decadent.

Open mini hot-cross buns in half and add a small knob of butter into each bun.

Place the buns into a baking dish.

Add a piece of chocolate (I’ve used white peanut butter chocolate pieces) on top of each bun.

Drop a heaped teaspoon of hazelnut chocolate spread onto each bun.

Pour around a quarter to a third of a bottle of Baileys Irish Cream over the buns.

Pour a healthy drizzle of vanilla custard over the buns.

Place in the oven at 160 degrees until piping hot, squidgy but not cooked so much that all of the chocolate turns to liquid. What you need here is squidgy, not wet!

Once baked, usually for around 10-13 minutes, serve.

Brace for Pud-Gasm!


If you enjoy your Pud-Gasm, drop me a line below and tell me how it was.

(c) Deano Parsons. 2020. (Header image ‘Peace and Joy’ by Debbie Walker).

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