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Raspberry and White Chocolate Amarula Hot-cross Bun Bread and Butter Pudding

Indulge in the delightful fusion of flavors with this Raspberry and White Chocolate Amarula Hot Cross Bun Bread and Butter Pudding. This unique twist on a classic dessert combines the richness of white chocolate, the fruity sweetness of raspberries, and the creaminess of Amarula liqueur, all nestled within layers of buttery hot cross buns. Whether served warm or at room temperature, this pudding is sure to captivate your taste buds this Easter and leave you craving more.

Follow along @marketliquors with the simple steps below to create this irresistible dessert that will impress your family and guests!


6 Chocolate Hot-cross Buns

40g butter, softened

1/4 cup Raspberry jam

1 cup Raspberries, fresh or frozen

100g White Chocolate, chopped

6 Eggs, lightly whisked

1/2 cup Full Cream Milk

1/2 cup Heavy cream

1/3 cup Caster sugar

½ cup Raspberry and White Chocolate Amarula



Step 1 – Preheat the oven to 160C and grease a 22cm x 22cm baking dish with high sides.

Step 2 – Slice the hot-cross buns in half and butter both sides, spread jam onto the buttered side. Arrange the spread hot cross buns into the dish, some facing up and some facing down.

Step 3 – In a bowl crack in the eggs, and pour in the full cream milk, heavy cream, caster sugar, and Amarula. Whisk well to combine completely.

Step 4 – Pour the egg mixture over the hot-cross buns, scatter the raspberries and white chocolate over the buns, and set it aside to soak into the hot-cross buns.

Step 5 – Place the dish into a large dish and pour water halfway up the hot-cross bun dish. Carefully place it in the oven, making sure the water doesn’t splash into the hot-cross buns. Bake for 30-40 minutes or until the custard is set. Remove from the water dish and cool for 5 minutes then serve and enjoy warm.


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