Hot cross buns like you've never seen before!
When it comes to hot cross buns, most of us simply toast and butter them - but apparently we've been missing a trick for all these years!
Phil Vickery is here with hot cross bread and butter pudding and a hot cross bacon butty - Easter will never be the same again!
Hot cross bacon and marmalade bun
Serves: 4Preparation time: 10 minutesCooking time: 10 minutes
4 tbsp oil2 large potatoes, peeled and cut into very thin strips4 hot cross buns halved and lightly toasted2 tbsp peanut or normal butter (optional)8 rashers, cooked semi crispy, smoked streaky bacon2 tbsp old style marmalade more bitter the better
Heat a large frying pan and add the oil.
Mix the potato with a little salt and pepper. Place 4 piles of potato strips into the frying pan and spread out with a fork, so nice and even.
Cook for 3-4 minutes until the edges start to brown, then carefully turn over and cook for a further 4-5 minutes nice and gently. Once cooked remove and drain well.
Repeat the process so you end up with 8 small potato cakes, nice thin and crispy.
Spread a little peanut or normal butter on all 8 pieces of toasted bun.
Place 4 potato cakes on the base of 4 buns.
Top each bun with 2 slices of bacon and a little spread of marmalade.
Top with the last 4 remaining potato cakes, then the top of the bun.
Hot cross bun and butter pudding
Serves: 4Preparation time: 20 minutesCooking time: 25-35 minutes
600mls milkZest of 1 lemon, finely grated100g grated bitter chocolate4 tbsp chocolate spread4 hot cross buns, sliced in half4 egg yolks75g caster sugar½ tsp grated nutmegVanilla ice cream and thick cream to serve
Set the oven to 160C, gas 3-4.
Boil the milk, cream and zest together, then add the grated chocolate and leave to infuse 10 minutes, whisk until the chocolate is melted
Next, spread the chocolate spread over 4 of the hot cross buns halves.
Place the bottom of the bun into a 10cm x 5cm deep ovenproof cup or ramekin.
Place the egg yolks, caster sugar and nutmeg together and whisk until smooth and pale. Pour on the boiled milk mixture and whisk well.
Half fill the cups covering the bun base, then place the cups in a deep oven tray.
Then add the top of the bun, then fill right up with the chocolate custard.
Press down lightly with a potato masher so the buns are really well soaked.
Leave for 5 minutes, then top up again with the remaining custard, and again press down lightly.
Place the cups or ramekins into a tray and half fill with boiling water, you want the water to half way up the side of the ramekins. Cover with foil and pop the tray into the oven.
Cook until just set in the middle, about 20-25 minutes. They should just wobble slightly.
Remove the tray from the oven and lift out and cool for 15 minutes.
When ready to serve, top with a ball of vanilla ice cream and dust with a little icing sugar and cocoa powder.