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Bostocks made with hot cross buns

John Whaite's hot cross bun bostocks

This bostock recipe by John Whaite is a great way to use up any leftover hot cross buns. The buns are soaked in syrup with a layer of almond cream and fresh raspberries. 

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  • Makes8
  • CourseSnack
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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  • 4 hot cross buns, a few days old, if possible

For the syrup

  • 1 unwaxed lemon, finely grated zest and 50ml juice
  • 50g caster sugar
  • 2 cardamom pods, bruised (optional, but delicious)

For the almond cream

  • 75g ground almonds
  • 75g caster sugar
  • 75g unsalted butter, at room temperature
  • 1 British Blacktail Free Range Eggs large
  • ½ tsp almond extract
  • 1 tbsp dark rum (optional)

To finish

  • 24 raspberries, about 150g
  • 50g flaked almonds
  • icing sugar, to dust


  1. Preheat the oven to 180°C, gas mark 4. For the syrup, put the lemon zest and juice, sugar and cardamom pods, if using, into a small saucepan and stir to dissolve the sugar. Put the pan over a medium heat, bring to a boil, then set aside.

  2. For the almond cream, beat together the ground almonds, sugar, butter and ¼ tsp fine salt, until well mixed, then add the egg, almond extract and rum, if using, and beat to a smooth batter.

  3. Cut the hot cross buns in ½ and set them, cut-side-up, on a baking tray. Use a pastry brush to soak each bun, as equally as possible, with the syrup. Divide the almond cream mixture between the buns and spread it out to the edge of each bun. Place 3 raspberries onto the centre of each bun, then sprinkle the flaked almonds, generously, around the edge. Bake for 20-25 minutes, until golden brown. Allow to cool, then dust liberally with icing sugar to serve.

Cook’s tip


Typical values per item when made using specific products in recipe


1,405kJ/ 336kcals



Saturated Fat












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5 out of 5 stars1 rating