A refined take on a classic comfort dessert, this rhubarb and custard hot cross bun pudding from Waitrose is ideal for family gatherings this Easter, and it serves 6. Tart seasonal fruit meets spiced, custard-soaked bread in a polished, elegant finish that everyone will enjoy this springtime.

Ingredients:

  • 14 oz rhubarb, cut into 1½-inch pieces
  • ¾ cup golden granulated sugar
  • Zest and juice of 1 large orange
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 4-day-old hot cross buns, each sliced horizontally into 3
  • 3½ tbsp unsalted butter, softened
  • 1¼ cups light cream
  • ¾ cup whole milk
  • 3 medium eggs

Equipment

Method

  1. Preheat the oven to 350°F. Place the rhubarb in a baking dish with just over ⅓ cup of the sugar, the orange zest and juice, and the empty vanilla pod. Cover tightly with foil and bake for about 40 minutes, until tender but still holding its shape. Set aside to cool.
  2. Drain the rhubarb, reserving the syrup. Generously butter the slices of hot cross bun, then use the remaining butter to grease a large baking dish. A piece like the My Kitchen Enamel Roaster 41cm works particularly well here, offering enough space for even layering and an evenly golden finish.
  3. In a large bowl or measuring jug, whisk together the remaining sugar, cream, milk, eggs, and vanilla seeds until smooth.
  4. Arrange the buttered bun slices in the enamel roaster. This one is an ideal size and deep enough to soak up all that custard. Place at an angle, layering with the rhubarb throughout. Pour the custard over slowly, allowing the bread to absorb it evenly, then sprinkle lightly with the remaining sugar. Let it stand for about 30 minutes if time allows.
  5. Bake for 35–40 minutes, until golden on top and just set in the center. Let rest briefly, then serve warm with the reserved rhubarb syrup spooned over.

What distinguishes this dish is not reinvention, but restraint.

It takes a familiar form and allows each element—fruit, spice, custard—to speak with greater clarity. And in doing so, it captures something essential about spring cooking: comfort, considered.

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