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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
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
Method
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.
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.
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
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,405kJ/ 336kcals
Fat
18g
Saturated Fat
6g
Carbohydrates
34g
Sugars
24g
Fibre
3.8g
Protein
7.4g
Salt
0.5g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
New
0 added
0 in trolley
Quantity of Waitrose Richly Fruited Hot Cross Buns in trolley 0