Method
- 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
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!
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!
