Three thrifty ways to use up leftover hot cross buns this Easter
IF you’ve over-catered this Easter and have too many hot cross buns, don’t bin them.
You can use the fruity favourites to make some delicious desserts.
Stick your spoon in this lot for an extra Easter treat.
OH CRUMBS! If your buns are past their best, whizz them in a food processor to make crumbs.
You can freeze the hot cross crumbs or use them straight away in puddings like a tasty treacle tart or an indulgent queen of puddings.
You can find recipes for both at realfood.tesco.com.
You can also break hot cross buns into small chunks, or blitz them in a food processor, to make a fruit crumble topping, mixed with melted butter and a teaspoon of sugar.
CLASSIC COMFORT: With Easter temperatures staying chilly, you could make a seasonal twist on a warming bread and butter pudding.
Slice and butter six hot cross buns before placing them in a dish.
Whisk together two large eggs, 250ml of milk and a tablespoon of caster sugar, then pour over the buns.
If you like you can scatter over some chocolate chips, then bake at 170C for around half an hour.
FRENCH FANCIES: The hot cross bun fruity french toast recipe on Sainsbury’s website, which uses eight mini chocolate buns, will really impress your guests.
Heat the oven to 200C. Mix 100g of frozen berries with ½tbsp honey.
Cut a slit into one side of each hot cross bun to make a pocket and poke a quarter of the berries into each one.
Mix two eggs, 40ml of milk, a teaspoon of vanilla extract, half a tablespoon of honey and dash of cinnamon, then soak each side of the buns in the mixture.
Melt butter or sunflower spread in a frying pan over a medium heat and fry the buns for a minute each side, then put them on a tray and bake for 8-10 minutes.
Serve with a dusting of icing sugar, cinnamon and a drizzle of honey.
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