We’ve created this simple yet fabulous sarnie using hot cross buns and a few store cupboard ingredients.
5 minutes
5 minutes
Easy
4
As Easter approaches we’re all tempted by a hot cross bun or two; especially when toasted and spread with our spreadable butter. We’ve created this simple yet fabulous sarnie using hot cross buns and a few store cupboard ingredients.
Pick four bowls to build your sundaes.
Place dried fruit, honey & water in a microwave proof bowl and cover with film or a plate. Heat on full power for 30 seconds. Stir well and heat for a further 30 seconds, stir well again and set to one side to cool.
Slice hot cross buns diagonally with a bread knife, about 5mm thick. Lay on a rack and pop under the grill to toast for 2 minutes each side or until golden brown. You can pop them in the toaster – but watch them as the fruit might burn!
Scoop two or three balls of your favourite Graham’s ice cream into each bowl, spoon over some of the sticky dried fruit mixture, stab in some hot cross bun toasts and finally with a fine grater add a flourish of orange zest.
Top Tip
This is would be great for dessert on Easter Sunday, or indeed anytime.
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
