Hot Cross Bun Pudding
For the custard, whisk whole eggs with the egg yolks and caster sugar together. Place milk, cream and vanilla pod seeds into a pan over a low heat and gently bring to a simmer. Remove from the heat to cool slightly. Pour the milk and cream over the egg mixture and whisk until combined. Slice Jacksons of Yorkshire Tea Infused Hot Cross Buns in half horizontally. Butter the Buns and spread over with Apricot Jam. Cut the into buns into 2 and place the bottom layer in a deep ovenproof dish. Sprinkle with the mixed fruit and half of the raspberries and the sugar. Replace the tops of the buns and pour the Custard over the buns. Leave to stand for 10-15 minutes to infuse. Pre-heat the oven to 180C. Place dish into a deep roasting tray and add enough water to the come up to the sides of the tray by a 1/3rd. Cover with foil. Bake in the centre of the oven for 20-30 minutes or until the custard is set. Remove the foil for the final 5 minutes of cooking time to colour. Remove from the oven and sprinkle with remaining raspberries and lightly dredge with Icing Sugar through a fine sieve. Serve with cream. 6-8 Jacksons of Yorkshire Tea Infused Hot Cross Buns 2 medium Free Range Eggs 6 medium Free Range Egg Yolks 150g Caster Sugar 300 ml Milk, preferably Whole 300 ml Double Cream 1 Vanilla Pod, split, seeds scraped 50-75g Softened Butter 90-120g Apricot Jam 25g Brown Sugar 30g Mixed Dried Fruit ( such as Sultanas & Raisins) Small Punnet of Fresh Raspberries Icing Sugar to garnish
Caramelised fruit & yoghurt hot cross bun stack
For the ultimate breakfast or dessert show stopper, whip up our delicious fruit and yoghurt hot cross bun stack over the Easter weekend. Gently melt the butter in a large wide frying pan. When melted, add the sliced apple and mango and sprinkle over the Icing Sugar. Cook very gently for 3-5 minutes on a low heat until the sugar starts to melt. Add the Raspberries and Blueberries and gently swirl the pan just to coat the fruit in the caramel. Remove from the heat. Leave fruit to cool in the pan until room temperature. When cool enough to handle, remove the fruit with a slotted spoon and set aside. Meanwhile, cut your Hot Cross Buns horizontally into 3 slices and toast under a hot grill. Once toasted, spread the two layers of the Buns with the yoghurt. Using a tablespoon, or spatula, divide the fruit equally amongst the layers of the Buns and drizzle with your favourite Fruit Coulis or Syrup. Replace the lid. Serve Warm. Enjoy! 4 Jacksons of Yorkshire Hot Cross Buns with Tea-Infused Fruits 50-75g of butter 2 heaped tbls icing sugar 1 dessert/eating apple sliced 1 small ripe mango peeled & sliced 1 small punnet raspberries 1 small punnet blueberries 100ml thick greek yoghurt Fruit coulis or syrup to drizzle
Halloumi, avocado & egg toast
Create this tasty toast topper for the perfect weekend brunch. Slice your halloumi into long rectangle chunks and place under the grill. Leave this to cook for 5-6 minutes before starting your eggs. Then, boil the kettle and gently poach your eggs in a pan for 4 minutes. Pop your bloomer slices in to the toaster. Whilst your waiting, smash your avocado in a bowl with a fork and season with a pinch of salt, chili flakes and a drizzle of lemon juice. Next, top your toasted slices with the smashed avocado, followed by your grilled halloumi and then the poached egg. Add extra chili flakes and pepper to taste. 2 slices of Super-seeded brown bloomer 1 Avocado 2 medium eggs Halloumi Chili flakes Salt Lemon juice
Bacon hot cross bun
We tested this with the team at Jacksons HQ and can confirm the mixture of sweet and savoury works a treat. Here’s the recipe for our delicious maple syrup drizzled, smoked bacon & cream cheese filled hot cross buns: Grill the bacon until crispy Slice your hot cross buns in half and lightly toast Once toasted, spread a generous amount of cream cheese over the base of the buns, top with the bacon and drizzle with a generous amount of maple syrup. Replace the top of the bun and serve immediately on a warm plate. Enjoy! 4 x Jacksons Hot Cross Buns with Tea-infused fruits 8 slices of smoked streaky bacon 150g cream cheese Maple syrup to drizzle
Leftover bread pancakes
• Cut your slices of bloomer into small cubes and blend them until you get small crumbs. • Next add the milk and blend into a wet mixture. • Then crack in the eggs, add the baking powder and the caster sugar. • Blend until you end up with a lump free, thick pancake batter. • Next drop a small dash of oil in to a frying pan and place over a medium heat. • Pour in your batter mix and fry the pancake on both sides until golden brown *extra points for a double flip* • Serve with your favourite tasty topping! We’ve gone for raspberries, blueberries and almond flakes with a drizzle of honey. 3 to 4 slices of white or seeded white bloomer 200 ml milk 3 tbsp caster sugar 1 tsp baking powder 2 eggs
Pesto Chicken & Avocado Roll
Try this deliciously fresh grilled chicken sandwich on our malted brown rolls. Heat up a grill pan and add a dash of olive oil. Grill the chicken breasts in the pan for 6-7 minutes on both sides until cooked through. If desired, grill the peppers in the pan alongside the chicken for 2 minutes. Smash your avocado in a bowl and season with a sprinkle of salt and chilli flakes. To assemble: cut your brown rolls in half and butter the base piece. Dollop on the avocado to the base, add the fresh rocket, spinach, chicken and peppers. To finish, drizzle over a teaspoon of pesto. 2 Jackson's brown rolls 6 chicken mini breast fillets Pesto 1 avocado Rocket and spinach Fresh cayenne peppers Salt Chilli flakes Avocado Chicken Pesto
Sticky Toffee Bread Pudding
Our indulgent sticky toffee bread & butter pudding recipe is a must try as we head in to the colder months. Combining soft white bloomer with gooey sticky toffee sauce was bound to be a winner! In a bowl, add the dates and orange juice and leave to soak. In a separate mixing bowl, whisk the eggs, egg yolk and brown sugar until creamy. Next, pour the milk, cream, vanilla and treacle in to a saucepan and leave over a medium heat. Bring to a boil, then remove from the heat and pour over your eggy mixture. Stir this until smooth and set aside. Butter both sides of the white bloomer slices and then spread one side of each slice with the chocolate spread. Cut each slice horizontally in half and stack each slice on its side in a deep and greased ovenproof dish. Pour your custard mix over the bread and leave to soak for 25-30 minutes. Whilst waiting, drain the dates from the orange juice and heat the oven to 170 degrees. Scatter the dates over the custard bread and bake for 35-40 minutes, until the custard has set and the top is golden brown. Once baked, leave for 5 minutes before serving with pouring cream, more custard or chocolate sauce. Tuck in! 1 Jackson's white champion bloomer 130g of butter 300ml of milk 2 large eggs 6 egg yolks 4 tbsp light brown sugar 475ml orange juice 1 tsp vanilla bean paste 300ml double cream 300g medjool dates, pitted 60ml black treacle 200g hazelnut chocolate spread Custard or single cream to serve
Apple & Almond Butter Toast
Fried apple and almond butter toast is the perfect breakfast for those cold mornings. Simply fry diced apples in coconut oil and sprinkle with cinnamon and cardamom. Then, spread a thick layer of almond butter on super-seeded brown bloomer toast and top with the apples and a drizzle of maple syrup. 2 slices of Jackson's super-seeded brown bloomer Apples Almond or peanut butter Cinnamon Cardamom Coconut oil Maple syrup Apples Fruit Toast
Mushroom & Prosciutto Toast
Try this loaded mushroom & prosciutto toast recipe on our malted brown bloomer – the ultimate comfort dish and super quick and easy to make. Heat a large frying pan with the olive oil and fry the prosciutto until golden brown and crisp (roughly 2 mins on each side) Meanwhile, toast your slices of brown bloomer Cut your cooked prosciutto into smaller pieces and set aside on some kitchen paper Next, add the butter to the pan and throw in the mushrooms (cook for 2mins) Then add in the garlic and creme fraiche and cook for a further 4-5 mins Pile up your toast slices with the mushrooms and prosciutto and top with a sprinkle of parsley. 2 slices of Jackson's brown bloomer 350g mixed mushrooms 4 slices prosciutto 4 tbsp crème fraîche Fresh parsley leaves 1 crushed garlic clove 1 tsp butter Dash of olive oil Brunch Mushrooms Toast
Goats Cheese Toast with Walnuts
Preheat the oven to 190°C. Arrange the slices of bloomer on a baking sheet and spread on the goats cheese. Sprinkle on top the walnuts and bake until the cheese is warm (5 minutes). Transfer the slices to a plate and add a sprinkle of salt and pepper. Drizzle each slice with honey and add the thyme leaves. 4 slices of brown bloomer 90g goat's cheese 30g walnuts Honey Fresh thyme leaves Sea salt Freshly cracked black pepper Goat's Cheese Honey Toast
Pizza Crusts
From our recent poll on Twitter we saw that sadly 20% of you are throwing away the ‘crust’ end of the loaf! Why not try this simple bread pizza recipe using the bloomer crust which tastes delicious on any of our varieties. Spread the tomato sauce on one side on the crust and add the mozzarella cheese, chopped cherry tomato slices and basil. Top with your favourite pizza toppings such as pepperoni, olives and peppers and bake for ten minutes in the oven (200 C). 2-3 bloomer crust ends 1/4 cup of tomato sauce for the paste 1/2 cup of mozzarella 1/2 cup of chopped cherry tomatoes Handful of fresh basil leaves Crusts Pizza Quick Snacks
Cranberry Eggnog French Toast Casserole
Grease a large baking dish Melt the butter in a saucepan over a medium heat and stir in the brown sugar and a dash of maple syrup. Remove from the heat and pour into your baking dish. Next, cut your bloomer slices in half and arrange the bread over the brown sugar mixture. Sprinkle the cranberries over the bloomer slices. In a bowl, whisk the eggs, eggnog, cinnamon, vanilla extract and nutmeg. Evenly pour your custard mixture over the bread, gently pressing down on the bread. Bake in the oven at 190 degrees for 30-40 minutes. Once baked, dust on powdered sugar, top with the pecans and pour over the remaining maple sryup. 1 Jackson's White Champion Bloomer 6 large eggs Dollop of butter Maple Syrup 1 tsp cinnamon 1 tsp nutmeg 1 tsp vanilla extract 2 cups of eggnog 1 cup of fresh cranberries 1 cup of pecans 1 cup of brown sugar White sugar for dusting Christmas Cranberries Fruit
