Hot Cross Buns with a Twist

27th March 2018 Recipes

The beauty of food is that for each special celebration in the calendar there are foods that we directly associate with them.  Easter is no exception.  Chocolate eggs, Roast Lamb, Simnel Cake and of course Hot Cross Buns.  For us the one that really stands out is Hot Cross Buns bringing back childhood memories of buttered Hot CrossHot cross bun bread and butter pudding Buns it’s a seasonal food that we look forward to year after year.

A traditional Hot Cross Bun is a yeasted sweet bun that is spiced and studded with raisins or currants and marked with a cross.  Eating Hot Cross Buns marks the end of Lent because they are made with dairy products which are forbidden during this period.  We love to eat them on their own with a cup of tea but did you know that they also makes a fantastic bread and butter pudding?  So we thought we would share the recipe with you.

We use Cameron’s of Selkirk for our Hot Cross Buns for ours along with Stichill Jersey cream and Oakwood Mill organic eggs.


Serves 4

6 Hot Cross Buns
2 eggs
500ml double cream
Butter to spread
2 tablespoons sugar

Lightly grease an ovenproof dish
Split bun in half and spread with butter
Whisk eggs lightly, mix in cream and sugar
Put buns in dish and cover with egg mixture
Sprinkle with a little sugar
Cook for approx. 40 mins at 180c