Bostocks made with hot cross buns

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. 

  • Contains nuts

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