Three Ways to Enjoy Hot Cross Buns With A Twist

MIMODs Kitchen's brilliant chef Steph Sowden tells us about three ways to enjoy hot cross buns with a twist! You have to try some of these over the Easter weekend!

True story...last year on Easter Sunday I had a very important wedding, and, unbeknownst to myself, turned up with the crumbs of my last minute Hot Cross Bun on my top. My excuse is that they’re only around for a month or so tops and so I need to scram in as much Hot Cross Bun action as I can in that time.

I know what you’re thinking though, like it’s Christmas cousin the mince pie, the humble Hot Cross Bun seems to have this reputation of being boring, safe and ‘I’ll eat it because it’s tradition.’ If you’re a foodie who likes to experiment, then try these different flavour combinations for Easter with a twist.

Cardamom and rose ‘hot cross bun and butter’ pudding

The traditional spiced flavour of the hot cross bun works perfectly with a Middle Eastern floral pallet, and adding some crushed cardamom pods and a capful of rose water into your crème anglais (or custard) is an easy way to make an interesting dessert for Easter Sunday. Slice up your hot cross buns and arrange them in a baking tray (as you would with bread and butter pudding).

Brush melted butter over the exposed buns. Next, if you’ve got time, make your custard using eggs, sugar, double cream and milk, adding in the extra flavours for that twist. If you’re hectic with entertaining the family though, a simple Bird’s Eye base will do the trick! Pour the flavoured custard over the top of your hot cross buns and leave to sit for 20mins to give them time to soak it up, and then place in a 180C oven for about 35 minutes (until browned on top). For an extra bite, top with crushed pistachios and pomegranate seeds before serving.

Not your average jam and butter

Add even more flavour to the hot cross bun by infusing your butter. My favourite is to use Earl Grey tea – melt half a block of salted butter, then turn the heat down to ensure it won’t brown, and put in 2tbsp of loose leaf Earl Grey tea. Leave to infuse for 20 minutes, slowly re-melting if it starts to solidify. Strain through a fine sieve and place in the fridge to firm up.

This is amazing paired with a very easy pear chia jam – peel and cube 3 pears and place in pan with 100ml water and maple syrup to taste. Leave on the heat until it breaks down into a puree (about 20minutes), before adding another splash of water to help loosen it and 2tbsp of chia seeds, and leave to stand for 5-10minutes until it’s thickened. Spread your Earl Grey butter on a toasted Hot Cross Bun, and dollop on your jam and make the most of Easter Monday morning!

Make them from scratch with a difference

If you’re feeling a project coming on (and why not with two extra days off this week!) then why not whip up your own batch, giving you the freedom to change them up as much as you want. A truly delicious combination is date and apple, with just a touch of tamarind for that sour kick. For eight buns the basic dough method requires 500g strong flour, 60g brown sugar, 2tsp freshly grated nutmeg, one sachet of dried yeast. Mix these dried ingredients together, before melting 50g butter into 200ml of milk and slowly pouring in while mixing.

Finally add 2 beaten eggs and knead into a soft dough. Before it’s all combined finally add 120g soaked, chopped dates, 80g grated apple and a teaspoon of tamarind paste and knead so the ingredients are evenly distributed. Divide into eight equal buns and leave to prove until double in size (about an hour). Make a paste from 3tbsp of flour with a dash of water and pipe across the top of the buns to make the famous cross. Bake at 220ºC until they’re golden on top and sound hollow when you knock on the bottom – about 15 minutes. Glaze with honey or apricot jam reduced with a little water. 

Head down to MIMOD's Kitchen this Easter weekend for amazing dishes like this weeks special; homemade rosti with black pudding, two poached eggs and honey pickled jalapeños.