Thermomix Raspberry and Chocolate Hot Cross Bun Pudding

by Tenina Holder
posted 01 Apr, 2020 (last updated 23 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

This Raspberry and Chocolate Hot Cross Bun Pudding recipe finds the perfect use for leftover hot cross buns at Easter. It can transform even the most stale of buns into a moist pudding, steeped in classic flavors like chocolate and raspberry, without being overwhelming or stodgy. All it really requires is placement and patience, as the sauce comes together quite rapidly in the Thermomix. Serve with any of our ice cream recipes for a truly gratifying dessert!



  • Hot cross buns icon
    Hot cross buns
    6 (2.75oz/78g)
  • Frozen raspberries icon
    Frozen raspberries
    7.05oz/200g (about 1¼ cups)
  • Dark chocolate chips icon
    Dark chocolate chips
    3.53oz/100g (about ½ cup)
  • Coconut sugar icon
    Coconut sugar
    1.41oz/40g (about 3⅛ tbsp)
  • Egg icon
    3 (5.29oz/150g)
  • Single cream icon
    Single cream
    5.07fl oz/150g (½ cup)
  • Milk icon
    16.91fl oz/500g (2⅛ cups)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (0.38oz/11g)
  • Raspberries icon
    7.05oz/200g (about 1¼ cups)


  1. Pre-heat oven - 170°C
  2. Grease a clean pie dish
  3. Add hot cross buns to the pie dish
  4. Add frozen raspberries and dark chocolate chips to the pie dish
  5. Add coconut sugar, egg, single cream, milk and vanilla bean paste to the TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Blend - approx 20 sec, speed 6
  8. Transfer mixture to pie dish
  9. Allow the buns to soak up the mixture
  10. Add hot cross buns to the pie dish
  11. Let rest on work surface - 10 min
  12. Add frozen raspberries to the pie dish and cover
  13. Bake - 30 min, 170°C
  14. Garnish with raspberries
  15. Dust with icing sugar and serve with lashings of ice cream and cream

Make this in the Drop Recipes app

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