RECIPE: Hot Cross Bun and Granadilla Pudding

Hot Cross Bun And Granadilla Pudding

RECIPE: Hot Cross Bun and Granadilla Pudding





Happy Easter to you if you are reading this blog post!  How are you enjoying your hot cross buns?  Last year, I came across a cool recipe to make a pudding using hot cross buns.  I tried it out a few days ago and it turned out very well.

Easter is probably the only time in the year most people eat hot cross buns so, let’s make the most of it! This pudding uses granadilla pulp and a hint of custard powder to intensify the taste.  Spoil your loved ones!

Hot Cross Bun And Granadilla Pudding


± 9 hot cross buns, sliced widthwise

2 large eggs

250ml fresh cream

250ml full cream milk

5ml custard powder

2 – 3 granadilla pulps

5ml vanilla extract




  1. Spray a baking dish with a baking spray. Cut each hot cross bun halfway and spread with butter.
  2. Whisk eggs, cream, milk, custard powder, granadilla pulp and vanilla extract. Pour over buns and allow to stand at room temperature for 30 minutes for the custard to soak in.
  3. Preheat oven to 170° Bake for 30 – 40 minutes until top is golden and the custard is set.
  4. Allow to stand for 5 minutes, then serve with ice cream.

Author Info


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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