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
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!
- 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
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…
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
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!
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
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.
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