Enjoy the fantastic flavour of this luxury bread and butter pudding for an Easter treat. Our friends at Kerrygold have shared this recipe with us, as well as creating delicious tasting butter, Kerrygold is also a farmer-owned co-operative.
  • 50g (2oz) Kerrygold butter, plus extra for greasing
  • 3 hot cross buns, split in half
  • 50g (2oz) dates, roughly chopped
  • 50g (2oz) Divine 70% Dark Chocolate, roughly chopped
  • 2 large eggs
  • 45g (1 ½ oz) caster sugar
  • 200ml (1/3 pint) whole Jersey milk
  • 200ml (1/3 pint) single cream
  • Finely grated zest of 1 orange
Cook's tip
  • Why not try cooking this recipe with Kerrygold Lighter Unsalted butter and save 2.4g fat/20 calories per portion?

Preparation & Quantity

Preparation time: 15 minutes, plus soaking
Cooking time: 25 minutes
Quantity: Serves 4
Approximate cost per portion: £0.88p
Calories per serving: 552
Fat per serving: 31g 


  1. Use a little butter to grease a 1.2 litre (2 pint) baking dish.
  2. Spread the remaining butter over the split hot cross buns, then cut these pieces in half. Arrange them in the baking dish, buttered sides up. Sprinkle the dates and chocolate on top.
  3. Whisk the eggs and sugar together, then beat in the milk and cream.
  4. Pour the mixture through a sieve into the baking dish and sprinkle the orange zest on top. Cover and leave to soak for 15-20 minutes.
  5. Preheat the oven to 170°C, fan oven 150°C, Gas Mark 3.
  6. Uncover the baking dish and put it into a roasting tin, then carefully pour enough hot water around the dish to come half way up its sides.
  7. Bake for approximately 25-30 minutes. When it is cooked the top will be golden brown and the custard mixture should be lightly set. 
This recipe was made using Kerrygold block butter, for more delicious recipes visit the Kerrygold Website.
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