Hot cross buns 4 ways with Lazy Makoti
It’s Easter and everyone has a favourite hot cross bun and a favourite way to enjoy them. Let’s try my family’s hot cross bun combinations and choose a favourite. What’s your favourite way to enjoy hot cross buns?
Fruit free Hot cross bun with pickled fish:
Ingredients:
- 1 pack Fruit free hot cross buns
- 500g Pickled fish
- 20g Micro herbs
Method:
- Slice the buns in half and spread butter.
- In a hot pan, lightly toast the buns
- Remove from pan and add onto plate. Add the pickled fish and micro herbs. Enjoy with a refreshing drink.
The Chocolate Hot cross bun bread pudding:
Ingredients:
- 1 pack Chocolate cross buns
- 2 eggs
- 2 tbsp castor sugar
- 1 cup milk
- 1 cup cream
- ½ teaspoon vanilla essence
- Handful Woolies chuckles to garnish
Method:
- Cut into buns into halves and add a few chuckles in between and add to baking dish
- In a bowl whisk together egg, castor sugar, milk, cream and vanilla essence
- Pour the custard over the buns.
- Bake in a 180 degree oven for 20-30 mins until golden and egg is set.
- Garnish with chopped chuckles and serve warm
The Gluten free hot cross bun bake:
Ingredients:
- 1 pack Gluten free hot cross buns
- 2 eggs
- 1 cup milk
- 1 cup cream
- 100g thinly sliced ham
- 1 cup grated cheddar cheese
- 1 tbsp chopped chives to garnish
Method:
- Cut into buns into cubes.
- In a bowl whisk together egg, milk and cream.
- Add in the buns to soak the custard.
- Layer ½ the bun onto a baking dish and generously sprinkle the cheese and add the ham.
- Layer the remaining soaked buns then another sprinkling of cheese.
- Bake in a 180 degree oven for 20 mins until golden and egg is set. Garnish with chopped chives.
The Traditional Hot cross bun:
Ingredients:
- 1 pack The Traditional Hot cross bun
- 1 tbsp butter
- 1 tbsp honey
Method:
- Cut hot cross buns in half and spread with butter.
- Toast in a hot pan and drizzle with some honey.
- Serve with a cup of tea.