Category: Recipes

Sausage Rolls with a Smokin’ Potato Salad

Sausage Rolls with a smokin potato salad
Sausage Rolls with a smokin potato salad

Looking for a simple meal to share with friends and family? This delicious recipe makes a perfect meal for 4 people, ready in just 20 minutes.

Our Sausage Rolls are made with premium beef sausage mince and golden pastry to create Victoria’s best sausage rolls! They are perfect when served up with our Smokin’ Potato Salad.

Ingredients:

  • 4 Ferguson Plarre Sausage Rolls
  • 1 kg chat potatoes, cut into chunks
  • 1 tbsp apple cider or white wine vinegar
  • 100g whole egg mayonnaise
  • 1 tsp seeded mustard
  • 1 tbsp crispy shallots
  • 4 sprigs spring onions, finely sliced
  • 3 rashers smokey bacon, rindless, cut into thick strips
  • 1 tbsp curly Parsley, roughly chopped
  • 1 tbsp Dill, roughly chopped

Method:

  1. Heat your oven to 180 degrees, then place 4 Sausage Rolls in the oven for 20 minutes
  2. Place potatoes in a large pot and cover with cold salted water. Bring to the boil and cook for 8-10 minutes, until just tender.
  3. Drain and sprinkle with vinegar whilst still warm then allow the potatoes to cool slightly.
  4. Fry bacon over high heat in a shallow fry pan until just browned then place on clean paper towel to get rid of any excess oil
  5. Combine mayonnaise and seeded mustard well then coat the potatoes with the dressing.
  6. Toss through spring onion, cooked bacon, shallots and herbs and serve

Plarre’s Simple Dinners – Original Tiddly Oggies with Baked Zucchini, Bacon & Parmesan

Simple & Delicious Recipes from Ferguson Plarre Bakehouses
Simple & Delicious Recipes from Ferguson Plarre Bakehouses

Looking for a simple meal to share with friends and family? This delicious recipe makes a perfect meal for 4 people, ready in just 20 minutes.

Tiddly Oggie is Cornish for ‘proper pasty’ and ours have been voted Australia’s best, 3 times! Made with premium Victorian beef, onion, carrot & potato.

Ingredients:

  • 4 Ferguson Plarre Tiddly Oggies
  • 4 medium zucchinis – cut into thick diagonal slices
  • 50 mls extra virgin olive oil
  • Salt flakes
  • 1 tsp dried oregano
  • 4 rashers bacon – rind removed, finely diced
  • 1 red onion – sliced into thin wedges
  • 40g parmesan – shaved

Method:

1. Spread zucchini and onion onto a large baking tray lined with baking paper. Drizzle with olive oil and sprinkle oregano, bacon and salt evenly over the tray.

2. Pop into the oven alongside your Tiddly Oggies, at 180˚C for approximately 20min (check your oven at regular intervals)

3. Place baked zucchini, onion and bacon into serving dish and top with shaved parmesan.

Plarre’s Premium Beef Pies with Perfect Paris Mash & Crispy Rosemary

Ferguson Plarre's Beef Pies with Perfect Mash Recipe
Ferguson Plarre's Beef Pies with Perfect Mash Recipe
Beef Pies with Perfect Mash Recipe

Looking for a simple meal to share with friends and family? This delicious recipe makes a perfect meal for 4 people, ready in just 20 minutes.

Ingredients:

  • 4 Premium Beef Pies from Ferguson Plarre
  • 1kg large dutch cream potatoes – peeled and cut in half
  • 60g butter – chopped
  • 1/4 cup (60mls) thickened cream
  • 2 fresh rosemary sprigs
  • 40 mls extra virgin olive oil
  • Salt and white pepper to taste.

Method:

  1. Pop your Plarre’s Beef Pies in a fan forced oven on 180˚C for approximately 15-20 minutes
  2. Bring potatoes to the boil in a medium saucepan with salted water until tender.
  3. Meanwhile in a small frying pan, heat olive oil and fry rosemary sprigs. Drain onto clean paper towel. Sprinkle
    with salt.
  4. Drain potatoes and return to the pot with butter and cream. Mash with a potato masher or pass through a rice
    sieve. Stir until well combined and season with salt and white pepper to taste. Serve in a bowl with rosemary
    sprigs sprinkled on top.

 

Hot Cross Bun Recipes

Hot Cross Buns are not only great when they are toasted and topped with butter, but can taste amazing as part of a delicious recipe. Think outside the box this Easter and try some of these unique Hot Cross Bun recipes.

Here’s some great recipes that will help you use up any leftover Hot Cross Buns, to create some equally yummy dishes!

Hot Cross Bun and Butter Pudding

Hot Cross Buns

What do you need?

  • 300ml pot double cream
  • 600ml milk
  • 4 eggs
  • 100g golden caster sugar
  • 1½ tsp vanilla essence
  • 8 hot cross buns
  • 40g soft butter
  • 3 tbsp chunky marmalade
  • icing sugar, for dusting

Method

  1. Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
  2. Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), and brush the marmalade on top.
  3. Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
  4. Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm

Hot Cross Bun Fruit Trifle

Hot Cross Bun Trifle
Summer Fruit Trifle by Sarah Lewis

If you need to create a sweet summer dessert and have no time to get down to your nearest Ferguson Plarre Bakehouse for a cheesecake, why not take your leftover Hot Cross Buns and put them to good use! Instead of opting for traditional sponge cake or jam rolls in your trifle (as pictured above), not use some Hot Cross Buns instead for a really unique trifle!

Ingredients

  • 1 x 85 g packet of port wine jelly
  • 1 x 85 g packet of mango jelly
  • 1 x 85 g packet of raspberry jelly
  • 6 x Hot Cross Buns, sliced in half
  • 1 x 800 g can of peach slices
  • 1 x punnet strawberries, hulled & sliced (make sure you leave some extra to decorate)
  • 1 cup of cherries
  • 750 ml of thick custard
  • 300 ml of thickened cream (make sure you whip this well)
  • 1 x ripe mango, thinly sliced

Method

1. Prepare the jelly according to packet instructions then pop into the fridge until they have set. Once the jelly is set, then cut it up into cubes.

2. Place the Hot Cross Buns in the base of a 3 litre, shallow glass bowl. Make sure they are pressing onto the base.

3. On top of the Not Cross Buns, place half of the peach slices and drizzle 1/2 cup of peach juice.

4. Keep going and add layers of jelly cubes, strawberries, and remaining peach slices. Drizzle the custard over the top of your trifle mixture!

3. Spoon the whipped cream over the trifle and top with strawberries, cherries, red currants and mango slices. Place in the fridge until required

Hot Cross Buns Tiramisu

Another classic dessert with a Hot Cross Buns twist…

Hot Cross Tiramasu
Mum’s Tiramisu by Luca Ciano

Hot Cross Buns seem to have multiple uses. Just like with the Trifle above, you can also use a yummy fruity Hot Cross Bun as a stand in for sponge cake fingers when you are making Tiramisu.

Here’s what you need:

  • 3 x eggs, separated into the white and the yolk
  • 1/4 cup of Caster Sugar
  • 250 g of Mascarpone
  • 1 Tablespoon of Tia Maria
  • 3/4 cups warm espresso or strong coffee
  • 3 x Hot Cross Buns

Method

Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.

Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.

Add the Tia Maria to some warm espresso (don’t be tempted to drink this, you’ll need it to make your Tiramisu). Quickly dip half a Hot Cross Bun, one half at a time, in the coffee mixture. Once your Hot Cross Buns have been dipped, place them in the base of a 3 cup-capacity serving bowl. Cover with half of mascarpone mixture.

Repeat these layers again before finishing with the Mascarpone, then simply pop into the fridge for 4 hours or overnight to set, and, when ready to serve, simply dust with cocoa. Enjoy!

Hot Cross Bun French Toast

Hot Cross French Toast
Hot Cross Bun French Toast recipe by Wanderlust for Food

Here’s what you need:

  • 3 eggs
  • 250 ml milk
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • A 6 pack of day old Hot Cross Buns
  • 50 grams of butter
  • 1/2 cup of maple syrup, to serve

Method

Whisk the eggs, milk, vanilla and sugar in a bowl until its all mixed together well!

Cut your Hot Cross Buns horizontally into 3 segments.  Soak each slice in the egg mixture for a minute or two, until saturated.

Melt butter in the frying pan and cook bun slices over medium-low heat for about 2 minutes on each side, or until golden brown and the egg is cooked. Repeat this until all buns are cooked.

Serve drizzled with maple syrup and enjoy!

Share your leftover Hot Cross Buns recipes with us

Have you got a great idea on what to do with your Hot Cross buns, whether you top them with cheese, or keep it simple with some yummy butter. We’d love to know how you eat your Hot Cross Buns.

Add a comment below or on facebook and let us know how you eat your Hot Cross Buns

Our Family’s Brandy Custard Recipe

Christmas Pudding

Christmas is a time for giving and sharing, and we’ve got a great Traditional Brandy Custard recipe to give to you. Our family has been using this traditional recipe for 50 years. We hope it becomes part of your family Christmas tradition for just as long!

First things first, you’ll need to cook your Christmas Pudding!

Our Brandy Custard tastes amazing with a slice of Christmas pudding
Our Brandy Custard tastes amazing with a slice of Christmas pudding

Christmas Pudding Cooking Directions

Stand your sealed pudding in a large saucepan with approximately 3cm of water in the base!

Cover the pudding with a lid and simmer slowly for:

  • 60 mins – Large Pudding
  • 35 – 45 mins – Small Pudding

Make sure you keep an eye on the water level and keep this topped up at 3cm throughout, otherwise the pudding container may melt in the saucepan.

When you think the pudding is finished, use handle of wooden spoon to lift pudding from water and place on a plate. Wait around 10 minutes to let the temperature cool down as the container will be hot, then open the lid and get ready to serve

Christmas Pudding Microwave Cooking Instructions

We can only give rough guidelines for microwaving the pudding as every microwave is different, but first of all, loosen the top of the pudding basin.

For an 800w oven microwave on full power for 4 minutes, stand for 3 minutes, microwave on low/defrost for 7 minutes then stand again for 5 minutes.

Check that the pudding is piping hot all of the way through before turning it out and serving it. If it is still cool in the middle then microwave on full power, in 1 minute bursts and then standing for 1 minute, until hot.

Traditional Brandy Custard Recipe

Whilst the pudding is cooking, you can get started on creating the perfect topping for your Classic Christmas Pudding.

To make our Traditional Brandy Custard, you will need:

  • 300ml Milk
  • 300ml Pouring Cream
  • 1 Vanilla Bean – Split length ways
  • 8 Egg Yolks
  • 75g Caster Sugar
  • 60ml Brandy

So you’ve got your ingredients, what’s next?

Combine your milk, cream and vanilla bean in a saucepan, bring to the boil then remove from the heat immediately.

Beat your eggs and sugar until thick and pale.

Strain your cream mixture then whisk into the eggs and sugar

Transfer the mixture into a heat proof bowl, and place into a saucepan filled about a third of the way up with simmering water. Stir the mixture until it thickens enough to coat the back of a wooden spoon. DO NOT LET THE MIXTURE BOIL!

Add brandy to the mixture and cool to room temperature. Of course, if you’d like your brandy custard to have a bit more of a kick, simply add a little more brandy!

Have a very merry Christmas! Enjoy

The Flavour of Melbourne Pie Recipe

What is The Flavour of Melbourne?
What is The Flavour of Melbourne – Beer, Beef & Bacon

The people of Melbourne have voted and have chosen their favourite pie flavour!

The Flavour of Melbourne is Beer, Beef & Bacon, made with 100% hormone free chunky beef, free range pork & delicious beer, baked in a delicious buttery short crust pastry and topped with a creamy mashed potato and bacon pieces.

Michael Plarre, Executive Pastry Chef and 4th generation baker at Ferguson Plarre Bakehouses has opened his recipe book and let us in on the secret of how the Flavour of Melbourne pie comes together. To make the recipe easy to re-create at home he has modified the recipe to be pastry free.

For the filling you will need:

  • 650 grams of premium chuck Steak – Diced into cubes
  • 250 grams of smoky bacon – Sliced into thin strips
  • 3 tablespoons of plain flour
  • 2 tablespoons of olive oil
  • 1 brown onion – Thinly diced
  • 2 cloves of garlic – Crushed and Chopped
  • 2 teaspoons of fresh thyme
  • 1 x 400 grams can of chopped tomatoes
  • 1 & a half cups of beer (plus whatever is required to lubricate the chef)
  • 1 tablespoon of Worcestershire sauce

Method:

  1. Toss the diced beef with flour, then add salt and pepper to taste
  2. Place oil, onion, garlic and thyme in a saucepan and cook until onions are soft.
  3. Add the bacon and cook for a further 5 minutes, then add beef and cook until brown
  4. Lastly, stir in tomatoes and beer and bring to a simmer.
  5. Reduce heat and slow cook on stove top uncovered for a further 1.5 to 2 hours, until beef is soft and tender.

Whilst the pie filling is cooking, its time to move onto the top of the pie.

To recreate the yummy Flavour of Melbourne Pie topper, you will need the following:

  • 5 large potatoes, peeled and diced
  • 1 knob of butter
  • 200ml of milk
  • 100 grams of smoky bacon, thinly sliced and diced

Beef, Beer & Bacon Pie

As with the pie filling, making the topper for the pie is simple. Here’s how:

  1. Boil the diced potatoes until cooked through – test by placing a fork into the centre, if it goes in easily they are ready.
  2. Once the potatoes are cooked, drain the water from the pot
  3. Add the butter, and gradually add the milk to the pan of potatoes. As you are adding the milk, mix and mash the potatoes until they are fluffy.
  4. In a seperate pan fry the bacon until slightly crispy

Once you have your delicious pie filling and topper, you’re ready to start putting the Flavour of Melbourne Pie together!

First of all, you’ll need a pie or casserole dish to place your pie into, then start ladling your filling into the dish.

When the dish is full, start placing your potato mash on top of the Beef, Beer & Bacon pie filling, making sure to fluff the potato into peaks, then sprinkle your crispy bacon onto the top of the pie.

From here, the choice is simple, and depends on how hungry you are! You can either pop your pie into the oven for a slightly crispier top, or you can get stuck in right away.

Of course, if you’d much rather not go through all of this hassle, simply order a delicious Beer, Beer & Bacon pie from the professionals at Ferguson Plarre Bakehouses, because with more than 110 years of experience, we know how to bake the best!

Roasted Winter Warmers

When it’s cold outside, all we want to do is rug up, put the heater on and eat some lovely warming food, and what better to have with a delicious pie than one of these yummy roast veggie recipes!

Roasted Honey Carrots

Pan Roasted Carrots with Honey
Pan Roasted Carrots with Honey

Such a simple recipe, but what a fantastic taste to come from so little effort! The Roasted Honey Carrots are dripping with flavour so start your roasting right now:

Here’s the ingredients:

  • 2kg carrots, halved or quartered lengthways or 1kg of Dutch Carrots
  • 4 tbsp olive oil
  • 4 tbsp honey
  • 2 tbsp red wine or cider vinegar

And here’s how you make Roasted Honey Carrots:

  1. Heat the oven to around 200C/180C.
  2. While the oven is heating, bring a large pan of water to the boil.
  3. Once the pot reaches boiling point, add the carrots, bring back up to the boil and cook for 5 mins.
  4. Drain the carrots and leave in a colander to steam dry for a few mins, and then toss in a large roasting tin with the oil, honey, vinegar and seasoning.
  5. Roast the carrots for 30-40 mins.

It’s as simple as that. Then, serve up with your favourite pie from your local Ferguson Plarre Bakehouses, or if you have a better idea for a pie, why not enter our Flavour of Melbourne competition and pick the best flavour combinations for a fantastic new pie.

What is The Flavour of Melbourne?
What is The Flavour of Melbourne? If you choose the winning flavour, then we’ll bring your pie to life!

The Best Roasted Rosemary Potatoes

Ultra Crispy Roasted Rosemary Potatoes

It seems like the best roast recipes are so simple, maybe that’s why they have been around for so long. Here’s another recipe for what we reckon could be considered the best Rosemary Roast Potato recipe – Perfect with our new Lamb, Rosemary & Fennel Pie – Available online and in store

Ingredients

  • 1/2 cup of Olive Oil
  • 1 Tablespoon of Rosemary Leaves
  • 1 Teaspoon of coarse sea salt

Here’s how you make it

  1. Preheat the oven to 200°C/180°C.
  2. Make sure your potatoes are cut into the right size
  3. Place potatoes, oil, rosemary and salt in a roasting pan, then season with pepper.
  4. Toss to combine and then arrange in the pan, in a single layer.
  5. Roast for 1 hour or until golden and crisp, turning halfway through cooking, then, serve up with your favourite pie from your local Ferguson Plarre Bakehouses
Try our NEW Lamb, Rosemary & Fennel Lunch Pie today
Try our NEW Lamb, Rosemary & Fennel Lunch Pie today

Smash a Side Dish

Corn Mash

There’s more to mash than just a potato! A great side dish can really complete your pie, and we’ve got some cracking mashing side dishes for you to taste here.

Grab your veggies from the fridge and whip up one of these smashing sides to have with a Beef Pie for a Sunday dinner!

Carrot, Parsnip & Coriander Mash

For a mash with a bit of a kick, why not give this Carrot, Parsnip & Coriander Mash a crack, it tastes particularly good with a Beef Pie.

Here’s how you create your Carrot, Parsnip & Coriander mash:

Ingredients –

  • 4 Peeled & Chopped Carrots
  • 4 Peeled & Chopped Parsnips
  • Water to cover
  • 20g Butter
  • 2 Tablespoons Chopped Coriander
  • 1 Tablespoon Lemon Juice

What’s the mash method –

  1. In a medium saucepan, combine your Carrots & Parsnips then cover with water.
  2. Bring to the boil and cook for 15 – 20 mins until tender, then drain well
  3. Use a blender or a masher to puree this mix into a smooth mash, then season to taste
  4. Stir your butter, coriander and lemon juice through the mix
  5. Top with some extra coriander to serve with a Beef Pie
Beef Pie
Beef Pies – The Perfect Pie to have with a Cauliflower Cheese & Chive Mash

Creamy Corn & Chive Mash

Creamy corn and chive mash

Add a different dimension to your meal with this creamy corn and chive mash mix. A mash that will go fantastically well with a Country Chicken Pie.

A Country Chicken Pie is made with free range chicken breast, slow cooked in a leek & onion cream sauce
A Country Chicken Pie is made with free range chicken breast, slow cooked in a leek & onion cream sauce

It’s a simple recipe as well so start your mashing.

What are the ingredients?

  • 600g sebago potatoes, peeled, roughly chopped
  • 1/3 cup sour cream
  • 310g can creamed corn
  • 2 tablespoons chopped fresh chives
  • Extra chopped fresh chives, to serve

How do you mash this mix?

  1. Place potato in a large saucepan then cover with cold water & bring to the boil over high heat.
  2. Cook for 10 to 15 minutes or until tender then drain well.
  3. Return the potatoes to a pan over medium heat then toss for 1 minute or until the excess liquid has evaporated.
  4. Remove from heat then mash until smooth & stir in sour cream, creamed corn and chives.
  5. Season with salt and pepper. Place over low heat. Cook, stirring, for 1 to 2 minutes or until heated through.
  6. Serve with a Country Chicken Pie sprinkled with extra chives.

What would you serve with a Pie? Would you mash it up or go for a simple salad?

Side Dish Recipes

Colcannon is a yummy irish favourite - Perfect with any Pie
Colcannon is a yummy irish favourite – Perfect with any Pie, particularly our NEW Lamb, Fennel & Rosemary Pie

Colcannon

Colcannon
Colcannon is a very traditional Irish recipe and a particular St Patrick’s Day favourite.

Colcannon is a very traditional Irish recipe and a particular St Patrick’s Day favourite. As you can see from this Colcannon recipe, it is quick, easy and simple to make and tastes fantastic with a pie.

Did you know that Colcannon was traditionally used for predicting marriage on Halloween. Charms were hidden in the Colcannon and any unmarried girl who found one would place socks with spoonfuls of Colcannon and the charms on their front door handle. The first man to enter the house was the man that they would marry!

Ingredients:

  • 1lb 6oz/675g floury potatoes, peeled and quartered
  • 4oz/100g curly kale, chopped (use cabbage if kale not available))
  • 1/2 cup spring onions, roughly chopped
  • 1/4 cup spring onions, finely chopped
  • 115g 4 oz butter
  • salt and pepper

Directions:

  1. Simmer the potatoes in lightly salted water until cooked – when pierced with a sharp knife the potato is soft in the middle.
  2. Blanch the curly kale or cabbage in boiling water for one minute. Drain and reserve.
  3. Chop half of the spring onions roughly and the other half finely. Add the roughly chopped spring onions to the drained kale and pulse in a blender for 10 seconds.
  4. Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.
  5. Finally, add the finely chopped spring onions and season to taste and serve up with a tasty Lamb, Fennel & Rosemary Pie.
Try our NEW Lamb, Rosemary & Fennel Lunch Pie today
Try our NEW Lamb, Rosemary & Fennel Lunch Pie today

Minted Mushy Peas

Minted mushy peas
This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas

This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here

Ingredients:

  • 2 tablespoons olive oil
  • 1 bunch spring onions, chopped
  • 1 handful fresh mint, leaves picked
  • 1 pound (500 grams) frozen peas
  • 2 large knobs butter
  • Sea salt and freshly ground black pepper

Directions:

  1. Heat the oil in a pan and add the chopped onions, mint, and peas.
  2. Cover and leave for a few minutes to steam.
  3. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth.
  4. Whether mashing or pulsing, when it’s done add the butter and season very carefully, to taste and serve up with a yummy Mini Cottage Pie
Mushy Peas with a Mini Cottage Pie - Yummy!
Mushy Peas with a Mini Cottage Pie – Yummy!

Not Cross Bun Leftover Recipes

Here’s some great recipes that will help you use up any leftover Not Cross Buns, to create some equally yummy dishes!

Not Cross Bun Fruit Trifle

Hot Cross Bun Trifle
Summer Fruit Trifle by Sarah Lewis

If you need to create a sweet summer dessert and have no time to get down to your nearest Ferguson Plarre Bakehouse for a cheesecake, why not take your leftover Not Cross Buns and put them to good use! Instead of opting for traditional sponge cake or jam rolls in your trifle (as pictured above), not use some Not Cross Buns instead for a really unique trifle!

Ingredients

  • 1 x 85 g packet of port wine jelly
  • 1 x 85 g packet of mango jelly
  • 1 x 85 g packet of raspberry jelly
  • 6 x of Not Cross Buns, sliced in half
  • 1 x 800 g can of peach slices
  • 1 x punnet strawberries, hulled & sliced (make sure you leave some extra to decorate)
  • 1 cup of cherries
  • 750 ml of thick custard
  • 300 ml of thickened cream (make sure you whip this well)
  • 1 x ripe mango, thinly sliced

Method

1. Prepare the jelly according to packet instructions then pop into the fridge until they have set. Once the jelly is set, then cut it up into cubes.

2. Place the Not Cross Buns in the base of a 3 litre, shallow glass bowl. Make sure they are pressing onto the base.

3. On top of the Not Cross Buns, place half of the peach slices and drizzle 1/2 cup of peach juice.

4. Keep going and add layers of jelly cubes, strawberries, and remaining peach slices. Drizzle the custard over the top of your trifle mixture!

3. Spoon the whipped cream over the trifle and top with strawberries, cherries, red currants and mango slices. Place in the fridge until required

Not Cross Bun Tiramisu

Another classic dessert with a Not Cross Bun twist…

Hot Cross Tiramasu
Mum’s Tiramisu by Luca Ciano

Not Cross Buns seem to have multiple uses. Just like with the Trifle above, you can also use a yummy fruity Not Cross Bun as a stand in for sponge cake fingers when you are making Tiramisu.

Here’s what you need:

  • 3 x eggs, separated into the white and the yolk
  • 1/4 cup of Caster Sugar
  • 250 g of Mascarpone
  • 1 Tablespoon of Tia Maria
  • 3/4 cups warm espresso or strong coffee
  • 3 x Not Cross Buns

Method

Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.

Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.

Add the Tia Maria to some warm espresso (don’t be tempted to drink this, you’ll need it to make your Tiramisu). Quickly dip half of Not Cross Buns, one half at a time, in the coffee mixture. Once your Not Cross Buns have been dipped, place them in the base of a 3 cup-capacity serving bowl. Cover with half of mascarpone mixture.

Repeat these layers again before finishing with the Mascarpone, then simply pop into the fridge for 4 hours or overnight to set, and, when ready to serve, simply dust with cocoa. Enjoy!

French Toast

Hot Cross French Toast
Not Cross Bun French Toast recipe by Wanderlust for Food

Here’s what you need:

  • 3 eggs
  • 250 ml milk
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • A 6 pack of day old Not Cross Buns
  • 50 grams of butter
  • 1/2 cup of maple syrup, to serve

Method

Whisk the eggs, milk, vanilla and sugar in a bowl until its all mixed together well!

Cut your Not Cross Buns horizontally into 3 segments.  Soak each slice in the egg mixture for a minute or two, until saturated.

Melt butter in the frying pan and cook bun slices over medium-low heat for about 2 minutes on each side, or until golden brown and the egg is cooked. Repeat this until all buns are cooked.

Serve drizzled with maple syrup and enjoy!

Share your Not Cross Bun recipes with us

Have you got a great idea on what to do with your Hot Cross buns, whether you top them with cheese, or keep it simple with some yummy butter. We’d love to know how you eat your Hot Cross Buns.

Add a comment below or on facebook and let us know how you eat your Not Cross Buns