Could hot cross buns be the most exciting part of Easter? Some would say so. And although there are many culinary treats that encompass the Easter season – meats, cakes, chocolates and sweets – the smell of this spiced and fruity bun warming in the oven is by far one of the best.
So, if grabbing a bag of hot cross buns is close and convienient, you can have a ball making these alone or with the whole family as a culinary activity. Below, we've taken your favourite Easter bread and transformed it into four indulgent desserts to make at home.
chocolate chip hot cross bun s'mores
Two of your favourite treats, hot cross buns and s'mores, meet in this chocolately, marshmallow filled sandwich. Simply slice chocolate chip hot cross buns in half, lather with chocolate spread, fill with marshmallows, and sprinkle with biscuits before toasting to perfection. Enjoy warm.
2. Put the buns on a baking tray lined with baking paper. Top with marshmallows and toast under a hot grill for 1-2 mins until the mallows are gooey and turning golden brown. Keep a careful eye on them as they can burn quickly.
3. Sprinkle the marshmallows with roughly crushed Asda Shortcake Biscuits then sandwich with the bun tops. Serve the s’mores while the marshmallows are still warm.
Extra fruity hot cross bun and satsuma trifle
How pretty does this trifle look? Plus, its main feature are our favourite hot cross buns! In this impressive Easter showstopper dessert, orange jelly, custard, fruity hot cross buns, sherry, satsuma, and double cream meet and together they taste incredible. If that's not tempting enough, the trifle is topped with chocolate Easter eggs, pistachios, and satsuma zest too.
1. Make up a sachet of Asda No Added Sugar Orange Flavour Jelly. Pour into a large trifle dish and leave to set.
2. Make up a sachet of Asda No Added Sugar Instant Custard Mix; cool to room temperature.
4. Peel and slice satsumas and arrange up against the side of the dish, on top of the buns. Top with the custard and chill to set.
5. Softly whip double cream and dollop over the trifle. Top with toasted pieces of hot cross bun, broken Easter egg chocolate, chopped pistachios and satsuma zest before serving.
Pan-fried sea-salted fudge hot cross buns with a rum toffee sauce
This recipe will have you licking your lips long after you've eaten the whole plate. Dunk sea-salted hot cross buns in a custardy mixture, fry in butter, caramelise banana with an added splash of spiced rum, and serve with vanilla ice cream and toffee sauce – need we say more?
1. Dunk Extra Special Sea Salted Fudge Hot Cross Buns in a custardy mixture of a couple of beaten eggs, a splash of milk and a pinch of golden caster sugar until soaked through.
2. Working in batches, fry the buns in a little butter for a few mins on each side until golden. Set aside and keep warm.
3. Heat some more butter in the pan, add a sprinkle of caster sugar and cook until bubbling. Slice some banana into the pan; cook until sticky. Stir in a splash of spiced rum (optional).
4. Serve the hot cross buns with the caramelised bananas, scoops of vanilla ice cream and a drizzle of Asda Toffee Sauce.
Hot Cross BUn Bread and Butter Pudding
This creamy, comforting dessert is a great way to use up hot cross buns that might be slightly past their best. Lay slices of the hot cross buns down in an oven-proof dish and pour over a custard-mix of milk, eggs, vanilla and nutmeg, then bake in the oven.
Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof 20cm square pie dish with a little of the butter.
Slice four Extra Special Fruity Hot Cross Bun horizontally into 3 and spread with butter. Arrange the slices in the dish, sprinkling them with sugar as you go. Use the slices with the crosses to decorate the top.
Lightly beat the milk, Smart Price eggs, Vanilla Natural Flavouring and nutmeg. Pour into the dish and press down the bun slices gently so they soak up the liquid. Sprinkle with the reserved sugar. Set aside for 20 mins.
Bake for 30-35 mins until the pudding custard is lightly set. Heat a can of 30% Less Fat Custard and serve with the warm pudding.