When you think Easter dessert table, you think hot cross buns. But thanks to SPAR Freshline, you can ditch the usual hot cross buns with butter and get creative with these extra-yummy, on-trend recipes!
APPLE, HONEY AND GINGER HOT CROSS BUN CRUMBLE
Serves 8 – 10 EASY 1 hr
WHAT YOU NEED
Apple filling
SPAR Butter, to grease + 30ml (2 tbsp)
60ml (¼ cup) SPAR Honey
15ml (1 tbsp) demerara sugar
10 SPAR Freshline Royal Gala apples, peeled, cored and cut into 1cm wedges
5ml (1 tsp) ground ginger
zest of half a SPAR Freshline Lemon
30ml (2 tbsp) SPAR Lemon Juice
250ml (1 cup) SPAR Apple Juice
80ml (⅓ cup) fresh cream
5ml (1 tsp) cornflour, dissolved in 15ml
(1 tbsp) cold water
Crumble
2 SPAR Freshline Hot Cross Buns
90g (¾ cup) whole rolled oats
80g (½ cup) SPAR Cake Wheat Flour
110g (½ cup) SPAR Castor Sugar
5ml (1 tsp) ground cinnamon
pinch salt
70g SPAR Butter
SPAR Vanilla Ice Cream, to serve
HOW TO DO IT
- Preheat the oven to 180˚C. Grease a 26 x 15cm baking dish with butter.
- Melt the 30ml (2 tbsp) butter, honey and demerara sugar in a pan over medium heat. Add the apples and sauté for 2 – 3 minutes. Add the ginger, lemon zest, lemon juice and apple juice. Simmer for 6 – 8 minutes until the apples are softened. Add the cream and cornflour slurry, and simmer until thickened. Transfer the apples and sauce to the buttered dish.
- To make the crumble, blitz the hot cross buns in a food processor until a coarse breadcrumb texture is achieved. Combine all of the dry ingredients, including the hot cross bun crumbs, in a large bowl. Add the 70g butter and rub into the dry ingredients.
- Spread the crumble evenly over the apples and bake in the preheated oven for 35 – 40 minutes until golden. Serve warm with vanilla ice cream.
WARM HOT CROSS BUN SANDWICHES WITH SNICKERDOODLE ICE CREAM AND BUTTERSCOTCH SAUCE
Makes 6 EASY 15 mins + 3 hrs, to freeze
WHAT YOU NEED
Butterscotch sauce
60g SPAR Butter
165g (¾ cup) SPAR Brown Sugar
250ml (1 cup) fresh cream
5ml (1 tsp) vanilla extract
2L SPAR Vanilla Ice Cream, softened
5ml (1 tsp) ground cinnamon
2,5ml (½ tsp) mixed spice
6 SPAR Freshline Hot Cross Buns, cut in half
45ml (3 tbsp) SPAR Butter
HOW TO DO IT
- For the butterscotch sauce, place the 60g butter and the remaining sauce ingredients in a saucepan over high heat. Bring to a boil, stirring all the while. Boil hard for about 8 minutes until thickened and glossy.
- Combine the ice cream, cinnamon and mixed spice in a large bowl. Scoop half of the ice cream back into the ice cream container and swirl 45ml (3 tbsp) butterscotch sauce over.
- Spread the remaining ice cream over the top and drizzle with more sauce, keeping some aside for later. Freeze until firm, at least 3 hours.
- Slather the cut sides of the hot cross buns with the 45ml (3 tbsp) butter and toast on the cut sides only in a pan over medium heat until golden brown, about 2 minutes. Scoop balls of snickerdoodle ice cream onto the warm bun bases, drizzle with butterscotch sauce and sandwich together with the bun tops. Grab napkins and tuck in!
HOT CROSS BUN CHOCOLATE CHIP COOKIES
Makes 16 EASY 30 mins
WHAT YOU NEED
SPAR Butter, to grease + 125g
60ml (4 tbsp) SPAR Castor Sugar
60ml (4 tbsp) SPAR Brown Sugar
5ml (1 tsp) vanilla extract
1 SPAR Egg
2 SPAR Freshline Hot Cross Buns
150g (1 cup) SPAR Cake Wheat Flour
60ml (4 tbsp) cocoa powder
2,5ml (½ tsp) baking powder
5ml (1 tsp) ground cinnamon
2,5ml (½ tsp) mixed spice
pinch salt
160g dark chocolate, roughly chopped
80g dark chocolate, melted
honeycomb chocolate, crushed/popping candy
HOW TO DO IT
- Preheat the oven to 180°C. Grease and line a large baking sheet with baking paper. Using a free-standing mixer or hand-held electric beater, cream the 125g butter and sugars together. Add the vanilla and egg, and beat to combine well.
- Tear the hot cross buns into smaller pieces and blitz in a food processor until a fine breadcrumb texture is achieved.
- Sift the flour, cocoa, baking powder, spices and salt into the creamed butter. Add the hot cross bun crumbs and mix to combine. Fold through the 160g dark chocolate pieces. Scoop or roll the mixture into balls and place on the baking sheet. Allow space between each cookie, as they will spread when baking.
- Bake in the preheated oven for 15 minutes. Remove from oven and allow to cool on the baking sheet. Transfer to a wire rack to cool completely. Drizzle with the 80g melted dark chocolate and scatter over crushed honeycomb chocolate or popping candy to garnish.
Cook’s tip: The texture of these cookies are less like a biscuit – they’re softer and more cake-like.
CHOCOLATE AND ORANGE HOT CROSS BUN BREAD PUDDING
Serves 8 EASY 1 hr + overnight, to soak
WHAT YOU NEED
SPAR Butter, to grease + 70g, softened
6 SPAR Freshline Hot Cross Buns, sliced
350ml fresh cream
200ml SPAR Full Cream Fresh Milk
160g dark chocolate
zest of 1 SPAR Freshline Orange
110g (½ cup) SPAR Castor Sugar
45ml (3 tbsp) brandy (optional)
3 SPAR Eggs Extra Large, lightly whisked
15ml (1 tbsp) demerara sugar
80g dark chocolate, melted
SPAR Vanilla Ice Cream, to serve
HOW TO DO IT
- Grease a 30 x 18cm baking dish. Slather the hot cross bun slices on one side with the 70g softened butter and stack into the dish.
- Place the cream, milk, 160g dark chocolate, orange zest and castor sugar together in a saucepan over medium heat. Stir constantly to prevent the chocolate from catching on the bottom of the saucepan. Once the sugar and chocolate are melted, add the brandy, if desired. Remove from heat and set aside to cool for 10 minutes.
- Add the eggs to the chocolate mixture and whisk to incorporate. Pour slowly over the hot cross buns. Press down lightly to submerge. Cover with cling film and refrigerate overnight to allow the chocolate custard to seep into the buns.
- Preheat the oven to 180˚C. Sprinkle demerara sugar over the top and bake for 30 – 35 minutes. The top should be crunchy and the centre, squidgy. Drizzle with the 80g melted dark chocolate. Serve warm with whipped cream or vanilla ice cream.
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