Serves 6
Prep 15 minutes
Cooking 30-40 minutes

I am so excited to share this recipe with you. I love this recipe because it gives me a good excuse to use left over hot cross buns and well the smell when pudding is in the oven is the absolutely divine.


  • 4 fresh figs
  • (optional) 30 mls of Peruvian Pisco or a rum of your choice
  • ¼ teaspoon of ground cinnamon
  • 6 hot cross buns
  • 1 handful of chocolate chunks or cocoa nibs
  • 25 grams of olive oil butter (or butter of your choice)
  • 2 eggs
  • 30 mls of maple syrup
  • 250mls of almond milk
  • 1 teaspoon of orange zest
  • 1 teaspoon of sliced almonds
  • 1 teaspoon of vanilla bean paste


  1. Preheat oven to 160°C
  2. Soak the figs, Peruvian Pisco (or rum) and cinnamon in a small bowl and set aside
  3. Grease a 2 litre (8 cup) ovenproof dish
  4. Cut hot cross buns in half and butter the insides
  5. Arrange bun bases (butter side facing up) at the bottom of dish and the bun tops facing up in the prepared ovenproof dish
  6. Whisk eggs, milk, maple syrup, vanilla bean paste and orange zest. Pour over the buns and set for 10 minutes
  7. After 10 minutes place figs around the buns and sprinkle sliced almonds
  8. Bake for 30-40 minutes. Set aside for 10 minutes before serving
  9. Enjoy on their own or with coconut ice cream

This recipe is from our member Susan who would love to hear from you and let her know if you loved this recipe as much as she does. You can follow her adventures on Instagram: @misssusanm