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Servings 8
Calories 1319 kcal
Prep Time30 mins
Cook Time25 mins
Total Time55 mins

Ingredients
 

For the Easy Hot Cross Bun & Raspberry Ripple Ice Cream

  • 4 hot cross buns
  • 4 tbsp brown sugar
  • 300 g caster sugar
  • 150 ml cold water
  • 8 egg yolks
  • 600 ml double cream, very lightly whipped
  • 2 tsp vanilla extract
  • 1 tsp mixed spice, level
  • 1 tsp ground cinnamon, level
  • 200 g sieved raspberry puree, (made from frozen raspberries)

For the Sauce

  • 120 g unsalted butter
  • 150 g light brown sugar
  • 275 ml double cream
  • 1 tbsp black treacle
  • salt to taste
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon

For the Hot Cross Bun Sandwich

  • 8 hot cross buns, sliced into 3 very carefully
  • 75 g melted salted butter

Instructions
 

For the Easy Hot Cross Bun & Raspberry Ripple Ice Cream

  • Preheat the oven to 200C Gas 5.
  • Break up the hot cross buns and place them into a food processor, blitz until you have a fine crumb. Tip into a bowl and stir through the brown sugar really well.
  • Spread evenly onto a parchment-lined baking tray and bake in the oven until really crunchy and coloured, do not burn. You may have to stir them occasionally to get an even cook. Once cooked, remove and cool.
  • Place the 300g caster sugar and water in a pan and bring to a boil. Once boiling, leave to boil for 5 minutes, bang on, no more, no less. [cooked-timer minutes="5"]Set timer for 5 Minutes[/cooked-timer]
  • Place the egg yolks into a mixing bowl, and once the sugar and water have been boiling for 2 minutes, set the machine to medium speed.
  • At 5 minutes, take the sugar and water off the stove, turn the machine up to full speed, and pour onto the egg yolks.
  • Whisk until thick, foamy and cold. Remove the egg yolk mixture from the machine.
  • Carefully fold through the lightly whipped cream.
  • Then fold in the hot cross bun crumbs, then finally swirl through the raspberry puree, so you have a ripple effect, cover and freeze well.

For the Sauce

  • Make the sauce by placing the butter, salt, sugar, treacle, spices and cream together into a saucepan and bring to a boil. Whisk well until you have a thick sauce.
  • Remove from the heat and add the lemon juice and zest, vanilla extract and sultanas.

For the Hot Cross Bun Sandwich

  • Slice the hot cross buns into 3 thin slices
  • Brush with a little melted butter.
  • Bake in the preheated oven until crisp.
  • Sandwich with nice scoops of the ice cream.
  • Spoon over a little of the sauce.
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Nutrition Facts
Hot Cross Bun Sandwich
Amount per Serving
Calories
1319
% Daily Value*
Fat
 
79
g
122
%
Saturated Fat
 
46
g
288
%
Trans Fat
 
1.9
g
Cholesterol
 
364
mg
121
%
Sodium
 
478
mg
21
%
Carbohydrates
 
138
g
46
%
Fiber
 
4
g
17
%
Sugar
 
107
g
119
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cream
Course Dessert, Dressings & Sauces
Cuisine British, Easter, ITV This Morning, Spring
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