Hot cross buns are actually very versatile and can be enjoyed in a million different ways – from warmly toasted with butter, to using your hot cross buns to make breakfast French toast with caramelised strawberries.
But, did you know there are also delicious desserts you can make using your hot cross buns?
Try these delicious hot cross bun recipe desserts this weekend
Raspberry hot cross bun tiramisu cake
Ingredients
- 7 hot cross buns
- 500g mascarpone
- 300ml thickened cream
- 1/3 cup caster sugar
- 1/3 cup marsala wine
- 250g fresh raspberries or frozen raspberries
For the chocolate sauce:
- 100g dark chocolate
- 2/3 cups thickened cream
- 2 tbsp brown sugar
ALSO SEE: Saturday treat: Nigella’s hot cross buns recipe
Method
- Line a 20cm (base measurement) springform pan with plastic wrap, allowing the sides to overhang.
- Use a serrated knife to split each bun crossways into 3 even slices. Arrange the bun bases evenly over the base of the prepared pan.
- Place the mascarpone, cream, sugar and marsala in a bowl. Gently whisk until combined and mixture thickens. Spoon half the mixture evenly over the bun bases. Sprinkle with half the raspberries.
- Arrange the centre bun slices over the raspberries. Spoon over the remaining mixture and raspberries. Arrange bun tops on top. Fold the overhanging plastic wrap to cover. Place a flat plate on top of the cake. Top with a can to press down the cake. Place in the fridge for 5 hours to set.
- Meanwhile, to make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring, for 2-3 mins or until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
- Remove the cake from the pan and place on a serving plate. Cut into slices
*This recipe was found on www.taste.com.au.
Hot Cross Bun chocolate puddings
Ingredients
- 4 chocolate hot cross buns, split
- 25g butter, softened
- 1 tbsp raspberry conserve
- 1 tbsp brown sugar
- 1 ½ tbsp cocoa
- 1 cup milk
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
- 1/3 cup double thick cream
- Icing sugar mixture, to serve
Method
- Lightly grease 4 x 11cm round (1 1/2 cup- capacity) microwave-safe dishes.
- Spread cut sides of each bun with butter, then raspberry conserve. Sandwich each bun back together. Cut each bun into quarters through the cross, keeping pieces together. Transfer to prepared dishes.
- Place sugar and cocoa in a jug. Gradually add milk, whisking until smooth and combined. Add egg and vanilla. Whisk to combine. Divide mixture evenly among dishes. Gently push buns down into egg mixture to cover.
- Cover each dish loosely with plastic wrap. Microwave, 2 at a time, on HIGH (100%) for 2 to 3 minutes or until custard is just set (see note). Dollop with cream and serve dusted with icing sugar.
*This recipe was found on www.taste.com.au.
NOW SEE: Recipe of the day: Grilled fish with garlic, white wine and butter sauce
