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WHISKEY MARMALADE HOT CROSS
BREAD & BUTTER PUDDING
Makes 6 servings

Recipe by Shane Smith

Hot cross buns are a revelation on their own. Add warm
whiskey and tart orange marmalade and they become
something even better. Baked with boozy custard and
sandwiched with butter and marmalade, this is the ideal
Easter pudding.

¼ cup plus 1 teaspoon (55 grams) granulated sugar
2 medium eggs (94 grams)
3 tablespoons plus 1 teaspoon (50 grams) Irish whiskey
½ teaspoon vanilla extract (2 grams)
1 cup plus 2 teaspoons (250 grams) whole milk
¾ cup plus 1 tablespoon (200 grams) heavy whipping
cream
6 large or 8 small day-old hot cross buns (582 grams)
(see PRO TIP)
⅔ cup (150 grams) unsalted butter, softened
½ cup plus 2 tablespoons (200 grams) orange
marmalade

1. In a medium heatproof bowl, whisk together sugar,
eggs, whiskey, and vanilla.
2. In a medium saucepan, heat milk and cream over low
heat until steaming. (Do not boil.) Add warm milk mixture
to sugar mixture, whisking until combined. Strain through a

fine-mesh sieve into a heatproof bowl, and set aside.
3. Halve buns horizontally; spread butter and marmalade
on cut sides of buns. Place bottom halves in an 8-inch
square or round baking dish, and pour half of warm
custard over buns. Cover with top halves of buns, and
pour remaining warm custard on top. Press down to

submerge buns in custard. Let stand for 30 minutes.
4. Position oven rack in center of oven. Preheat oven to
325°F (170°C).
5. Carefully place baking dish in a roasting pan on oven
rack. Add hot water to roasting pan to come halfway up
sides of baking dish.
6. Bake until pudding has a slight wobble, 35 to
40 minutes. Carefully remove baking dish from roasting
pan, and let cool slightly, 10 to 15 minutes. Best served
warm with a spoon of soft whipped cream.

PRO TIP
If you can’t get your hands on hot cross buns, you can
easily imitate the flavor by incorporating warm spices

and dried fruit. Start with a plain white bread roll like milk
bread rolls or brioche rolls, relatively neutral but sweet
bread doughs. Then, once you halve the rolls, you can add
½ cup (64 grams) candied orange peel, raisins, or golden

raisins after you spread on the butter and marmalade. To
the custard, add 1 teaspoon (2 grams) mixed spice, such
as ½ teaspoon (1 gram) ground cinnamon, ¼ teaspoon
ground nutmeg, and ¼ teaspoon ground cloves. •

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