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easter hot cross buns recipe with Lily O’Brien’s

Lily O’Brien’s Hot Cross Buns recipe

Create this delicious easter hot cross buns recipe with Lily O’Brien’s

Easter is synonymous with chocolate and hot cross buns, so what do you get when you combine both, mouthwatering Lily O’Brien’s Hot Cross Buns. Simply to make, and delicious to eat, this Lily O’Brien’s Hot Cross Bun recipe is the perfect way to use up left over Easter eggs, and is the ultimate chocolate take on the traditional bread and butter pudding treat.


·        6 full-sized hot cross buns

·        100g Lily O’Brien’s Milk Chocolate Drops for baking or left over Easter egg chocolate (roughly chopped)

·        4 medium eggs

·        50g golden caster sugar

·        1tsp vanilla essence

·        200ml full cream milk

·        200ml double cream

·        Zest of 1 orange


·        Grease a baking dish with a little butter.

·        Slice the hot cross buns in half then sprinkle with half of the chopped chocolate and sandwich back together again.

·        Arrange the buns neatly in your greased baking dish, packing them quite closely together.

·        Whisk the remaining ingredients together in a medium-sized bowl until the eggs are completely combined.

·        Pour the mixture over the buns and sprinkle over the remaining chopped chocolate.

·        Cover with cling film and place in the fridge to chill for an hour.

·        Preheat the oven to 170°C/160c fan and bake for around 45 minutes or until the buns look golden brown and the mixture is puffed up and set.

The Lily O’Brien’s Share Bags are made in Ireland and are available in stores nationwide and at

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