This is one of my favourite puddings around Easter time, however you don’t have to wait for Easter to get Hot Cross Buns, simply make your own using our recipe here > Hot Cross Buns <
You can spread butter, jam or even chocolate spread into these too if you wish for a little more indulgence.
Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
- We have this cute little nutmeg grater, it stores our fresh nutmeg inside so they are together. Love it.
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- 1 Hot Cross Bun
- 100ml whole milk
- 1 egg
- 2 teaspoons sweetener
- 1 teaspoon vanilla extract
- Ground nutmeg
- Preheat oven 160°C.
- Add the milk to a milk pan and heat gently on the hob until it comes to the boil.
- Lightly whisk the egg, sweetener and vanilla in a dish.
- Pour the hot milk in, whisking as you pour.
- Cut the hot cross bun in 4 pieces and place the hot cross bun into the egg mix and allow the egg to soak in (It may float a little). Sprinkle with nutmeg over the top.
- Bake in the oven for 30 – 40 minutes until set.
- Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.