Satisfy your hot cross bun obsession with these three delicious recipes
Content Editor / March 27 2019
Whether you're looking for ways to use up hot cross buns, or just want to make a dessert with a difference, these three delicious recipes from IGA are just the ticket.
What’s better than hot-cross buns? Hot-cross buns with Nutella, of course. These S’Mores are seriously indulgent and ever-so-popular.
Prep time: 10 minutes
Cook time: 5 minutes
6 Yarrows Traditional Hot-Cross Buns, halved
1/2 cup Nutella
Warm caramel sauce, to glaze
1. Preheat oven to 180°C/160°C fan-forced. Spread the cut-side of each hot-cross bun with Nutella. Place bun bases onto a baking tray lined with baking paper.
2. Top each bun base with 4 marshmallows. Cover with bun tops. Gently press to sandwich together.
3. Bake for 5-6 minutes or until marshmallows melt. Brush hot-cross bun tops with caramel sauce to glaze and serve immediately.
Give trifle a twist with these individual serves complete with bunny ears!
Prep time: 20 minutes + chilling time for the jelly
Make the jelly 4-5 hours or the day before making these trifles.
2 x 85g packets raspberry jelly
900g tub thick vanilla custard
4 Yarrows Chocolate Hot-Cross Buns, chopped into 2cm pieces
1 ½ cups frozen raspberries
12 Honey Jumble biscuits
1. Prepare the jellies following packet instructions. Pour jelly mixture into a 16cm x 26cm baking pan. Refrigerate until set.
2. Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard, a layer of chopped hot-cross buns and then the raspberries. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.
3. Decorate each trifle with 2 honey-jumble biscuits (bunny ears style) and serve.
Perfect for a tea-time treat or an utterly decadent breakfast.
Prep Time: 15 mins + toasting time
8 chocolate Easter eggs (each about the size of a chicken egg)
380g can Caramel Top & Fill
1 tbsp boiling water
6 Yarrows Mini Spiced Hot-Cross Buns, halved
1. Unwrap the Easter eggs and carefully cut off the tops. Place each Easter egg into an egg cup. Set aside.
2. Combine caramel and boiling water in a bowl. Whisk until smooth (if necessary, add extra water to form a smooth consistency). Set aside to cool. Spoon caramel mixture into the Easter eggs.
3. Toast the halved hot-cross buns until golden and crisp. Cut into thin fingers.
4. Serve the Easter bun soldiers with the caramel filled eggs.
Note, use any leftover caramel sauce to drizzle over ice-cream, pancakes or toasted crumpets.
Nicola Conville has worked as a journalist and editor for more than 20 years across a wide range of print and online publications. Her areas of expertise are parenting, health and travel. She has two children; Lucy, age eight, and Nathan, age five.