Hot Cross Bun Bread and Butter Pudding recipe

Let the oven fully reach temperature before the pudding goes in, so the custard starts setting straight away rather than soaking too long and turning the bread stodgy. Grease the dish right into the corners and up the sides to stop the fruit-scented custard catching.

Use softened butter so it spreads in a thin, even layer without tearing the bun halves. Cover the cut surfaces all the way to the edges to create a richer, more tender crumb.

Pack the buns snugly but do not squash them flat, as a little air gap helps the custard seep between the pieces. Tuck the raisins into any gaps so they do not burn on the surface.

Whisk just until the sugar is dissolved and the mixture looks smooth and pale, but stop before it becomes frothy. A light whisk keeps the custard even without loading it with bubbles that can make the bake uneven.

Pour slowly around the dish rather than straight onto one spot, so the liquid distributes evenly through the layers. Press the buns down with the back of a spoon until they look glossy and slightly submerged, but leave some peaks exposed for browning.

A brief rest lets the bread absorb more custard, so the centre bakes into a soft set rather than a liquid middle. Bake until the top is deeply golden and the custard only has a slight wobble in the centre when nudged, not a sloshy movement.

Serve while still warm so the spices stay fragrant and the texture remains soft and custardy. If using cream, custard or ice cream, spoon it on at the table rather than before serving so the top keeps some crispness.