Just in case you go a little too wild in the supermarket this weekend and find yourself on Easter Monday drowning under a sticky sea of hot cross buns, we thought we'd fill you in on a few different (but delicious) ways to get rid of them.
Yeah, THIS is how you do brunch. Go all-out American with this French toast-style hot cross bun teamed with ice cream and maple syrup. Land of the free, home of the food that'll clog your arteries, 'Murica certainly does delicious well. This recipe from BBC Good Food is The One.
Ingredients
4 tbsp soft butter
2 tsp cinnamon
2 eggs, beaten
100ml milk
4 hot cross buns, split in half
Vanilla ice cream and maple syrup, to serve
Method
Yep, you read that right. Hot Cross Bun Ice Cream. Sounds delicious no? Even better you don't need any of those fancy swanky ice cream makers, just the churning abilities of a German milkmaid. This recipe from Edd Kimber will take you an hour and a half so save it for Monday afternoon when you're super hungover/starting to get depressed about going back to work.
Ingredients
3 hot cross buns
100ml milk
400ml whipping cream
2tsp vanilla extract
5 large egg yolks
80g caster sugar
50g raisins
Method
When the ice cream has almost finished churning add the bread and the raisins. Scrape the finished ice cream into a container and freeze until ready to serve.
Be like, the most popular person out of all of your friends and pull this Jamie Oliver puddingout of the bag on Monday night just as you're all settling in to watch a shit film. It's certainly not good for you but my goodness it's delicious.
Ingredients*
***600 ml semi-skimmed milk
200 ml double cream
400 ml single cream
1 vanilla pod
4 medium free-range eggs
170 g caster sugar
6 hot cross buns, sliced in half and spread with a knob of butter
1 knob butter, spread on the hot cross buns
3 tablespoons Cognac
1 handful dried apricots, chopped
zest of 1 orange
a little icing sugar
***Method
***1. Preheat the oven to 170°C/325°F/gas 3. For the custard base, bring the milk and all the cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.
Like this? Then you might also be interested in:
How To Make A Lasagne In 20 Minutes Flat When You Forgot Your Mates Were Coming Over
How To Stick To Healthy Eating When You're Out Without Ordering A Side Salad Or Tap Water
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This article originally appeared on The Debrief.