Sweeten up your Easter this year with our tasty Custard Pudding. A perfect compliment to our Vegan Hot Cross buns.

The pudding blends perfectly with fresh raspberries and jam. Whip up some custard now!



Custard Pudding
  • 5 hot crossed buns cut in half
  • ¼ cup Jam
  • ¼ cup nutella
  • 1 cup fresh raspberries
  • 6 eggs
  • 1 cup milk Almond or Hemp
  • 2 tablespoons olive oil
  • ½ cup cream Vegan - Coconut cream
  • cup honey or sugar
  1. Preheat oven to 160C. Lightly grease an (2L) ovenproof dish (I like to use a cake tin)

  2. Spread the bottom cut side of each bun half evenly with nutella, then spread with jam.
  3. Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberries and white chocolate.
  4. Whisk the egg, milk, cream, olive oil and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.
  5. Place the dish in a large roasting pan, pour boiling water into the pan to cover halfway up the side of the dish.
  6. Bake for 35-40 minutes until custard has set.