This post is brought to you by Woolworths
Iwas chatting to some friends the other day and we were talking about our favourite holidays. Everyone else said theirs was Christmas and I said mine was Easter. It sounds weird but every year, I very randomly have an amazing Easter. New Years Eve and Christmas are stressful and usually quite disappointing but there’s just something about that little mini-break at Easter that just always turns out awesome for me.
This year all I want is to cook dinner for my parentals who are visiting this year, drink some wine, play cards and obviously make a weird and cool dessert. I’ve teamed up with Woolies and Created with Jamie (lovely jubbly!) to bring you 3 dessert recipes using hot buns. Because they’re already awesome when they’re toasted and slathered in butter but there’s always room for improvement right? Here are 3 totally epic ways to eat hot cross buns.
- 1 packet of Created with Jamie Scrumptious Stem Ginger Hot Cross Buns
- 1 litre of very soft vanilla ice cream
- Line a slice tin with baking paper, making sure each edge is covered. Using a spatula spread the ice cream in the base of the tin and layer it until the tin is full.
- Freeeze over night.
- The next day, lift the ice cream out of the tin and use a cookie cutter or a knife to cut circles of ice cream.
- Place the ice cream inside hot cross bun. Store in the freezer until ready to serve.
- 1 packet of Created with Jamie Scrumptious Stem Ginger Hot Cross Buns
- 2 eggs
- 1 tablespoon of cinnamon
- 1 teaspoon of vanilla essence
- Caster sugar
- Fruit and yogurt to serve
- Thinly cut hot cross buns into ‘slices’.
- Whisk egg, cinnamon and vanilla in a bowl.
- Dip hot cross bun slices into the egg mixture, sprinkle with caster sugar and then fry on each side in a fry pan until golden brown.
- Serve with fresh fruit and yogurt.
- 6 Granny Smith apples cut into small cubes
- ½ cup of caster sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla essence
- Cumble Topping
- 1 packet of Created with Jamie Scrumptious Stem Ginger Hot Cross Buns, processed into bread crumbs
- 200 gms unsalted butter
- ½ cup of rolled oats
- ½ cup of caster sugar
- 1 teaspoon cinnamon
- Mix apple ingredients in a bowl until well combined and then place in a pie dish.
- Roughly chop hot cross buns and then whiz them in a food processor until they form crumbs.
- Mix processed hot cross buns with remaining topping ingredients and sprinkle on the apples in the pie dish.
- Bake in a 180 degree celsius oven for 45 minutes or until golden brown.
- Serve with ice cream.
Did you know that I used to hate ginger in sweet foods? Until my mate introduced me to Japanese ginger candy and I’ve been hooked ever since. So when I saw these at the shops I was like ‘What kind of a foodie genius puts ginger in hot cross buns???’. Brilliant. Jamie’s Scrumptious stem ginger hot cross buns are made with Aussie free range eggs and are created from Jamie’s own recipe.
They’re like a sweet and zesty little flavour explosion, kind of like very, very fancy fruit toast. You can eat them fresh (seriously how good are fresh doughy hot cross buns that don’t need toasting?) or you can toast them and slather them with butter and they’re just $5 a packet. Another option is to get all celebrity chef on the situation and make fancy desserts out of them. Obviously. These hot cross buns are available in Woolworths stores and online as part of the Woolies easter range.
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Are you a hot cross bun lover? How do you eat them? Also what’s your favourite easter chocolate?
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P.S I once saw an advertisement years ago for a ginger company and their slogan was ‘Ginger. Nature’s gold.’ I always wondered how that got through the marketing team because gold is nature’s gold. Hilarious.
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