A yummy twist on a traditional classic, this is a lovely dish to serve on Easter Sunday after a roast dinner, or perhaps after Easter to use up leftover Hot Cross Buns that you have in abundance. Simple to make and delicious to eat - what are you waiting for?
Why not going the whole hog and bake your own Hot Cross Buns too with this great Allinson recipe.
Preheat the oven to 170°C, 150°C Fan, 325°F, Gas Mark 3. Lightly grease a rectangular ovenproof dish (large enough to fit 6 Hot Cross Buns) with butter.
Slice the Hot Cross Buns horizontally through the centre and butter both of the middle sides (not the top or base) Sandwich the buns back together and place them side by side in the greased ovenproof dish (with the crosses facing upwards)
Hot Cross Buns (sliced horizontally)
Butter (Unsalted) (Softened )
In a seperate bowl beat together the eggs, milk, sugar, vanilla extract and lemon zest (keep a little aside for decoration) Then pour this mixture over the top of the buns.
Eggs (Free Range, Large)
1 ½ tbsp
Unrefined Golden Caster Sugar (we like Billington's)
Vanilla Extract (We Like Nielsen Massey)
Bake in the oven for 30-35 minutes until golden brown.
Once baked, glaze the top of the buns with melted lemon curd using a pastry brush, then finish with a dusting of icing sugar and a sprinkling of the remaining lemon zest.
Icing Sugar (we like Silver Spoon)
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