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WARM HOT CROSS BUN SANDWICHES WITH SNICKERDOODLE ICE CREAM AND BUTTERSCOTCH SAUCE

When you think Easter dessert table, you think hot cross buns. But thanks to SPAR Freshline, you can ditch the usual hot cross buns with butter and get creative with these extra-yummy, on-trend recipes!

Plus, stand a chance to WIN a R1 000 SPAR voucher! Simply fill out the form below and answer an easy question (HINT: the answer is in the recipes).

APPLE, HONEY AND GINGER HOT CROSS BUN CRUMBLE

APPLE, HONEY AND GINGER HOT CROSS BUN CRUMBLE

Serves 8 – 10 EASY 1 hr

WHAT YOU NEED

Apple filling

SPAR Butter, to grease + 30ml (2 tbsp)

60ml (¼ cup) SPAR Honey

15ml (1 tbsp) demerara sugar

10 SPAR Freshline Royal Gala apples, peeled, cored and cut into 1cm wedges

5ml (1 tsp) ground ginger

zest of half a SPAR Freshline Lemon

30ml (2 tbsp) SPAR Lemon Juice

250ml (1 cup) SPAR Apple Juice

80ml (⅓ cup) fresh cream

5ml (1 tsp) cornflour, dissolved in 15ml

(1 tbsp) cold water

Crumble

2 SPAR Freshline Hot Cross Buns

90g (¾ cup) whole rolled oats

80g (½ cup) SPAR Cake Wheat Flour

110g (½ cup) SPAR Castor Sugar

5ml (1 tsp) ground cinnamon

pinch salt

70g SPAR Butter

SPAR Vanilla Ice Cream, to serve

 

HOW TO DO IT

  1. Preheat the oven to 180˚C. Grease a 26 x 15cm baking dish with butter.
  2. Melt the 30ml (2 tbsp) butter, honey and demerara sugar in a pan over medium heat. Add the apples and sauté for 2 – 3 minutes. Add the ginger, lemon zest, lemon juice and apple juice. Simmer for 6 – 8 minutes until the apples are softened. Add the cream and cornflour slurry, and simmer until thickened. Transfer the apples and sauce to the buttered dish.
  3. To make the crumble, blitz the hot cross buns in a food processor until a coarse breadcrumb texture is achieved. Combine all of the dry ingredients, including the hot cross bun crumbs, in a large bowl. Add the 70g butter and rub into the dry ingredients.
  4. Spread the crumble evenly over the apples and bake in the preheated oven for 35 – 40 minutes until golden. Serve warm with vanilla ice cream.

 

WARM HOT CROSS BUN SANDWICHES WITH SNICKERDOODLE ICE CREAM AND BUTTERSCOTCH SAUCE

WARM HOT CROSS BUN SANDWICHES WITH SNICKERDOODLE ICE CREAM AND BUTTERSCOTCH SAUCE

Makes 6 EASY 15 mins + 3 hrs, to freeze

WHAT YOU NEED

Butterscotch sauce

60g SPAR Butter

165g (¾ cup) SPAR Brown Sugar

250ml (1 cup) fresh cream

5ml (1 tsp) vanilla extract

2L SPAR Vanilla Ice Cream, softened

5ml (1 tsp) ground cinnamon

2,5ml (½ tsp) mixed spice

6 SPAR Freshline Hot Cross Buns, cut in half

45ml (3 tbsp) SPAR Butter

 

HOW TO DO IT

  1. For the butterscotch sauce, place the 60g butter and the remaining sauce ingredients in a saucepan over high heat. Bring to a boil, stirring all the while. Boil hard for about 8 minutes until thickened and glossy.
  2. Combine the ice cream, cinnamon and mixed spice in a large bowl. Scoop half of the ice cream back into the ice cream container and swirl 45ml (3 tbsp) butterscotch sauce over.
  3. Spread the remaining ice cream over the top and drizzle with more sauce, keeping some aside for later. Freeze until firm, at least 3 hours.
  4. Slather the cut sides of the hot cross buns with the 45ml (3 tbsp) butter and toast on the cut sides only in a pan over medium heat until golden brown, about 2 minutes. Scoop balls of snickerdoodle ice cream onto the warm bun bases, drizzle with butterscotch sauce and sandwich together with the bun tops. Grab napkins and tuck in!

 

HOT CROSS BUN CHOCOLATE CHIP COOKIES

Makes 16 EASY 30 mins

WHAT YOU NEED

SPAR Butter, to grease + 125g

60ml (4 tbsp) SPAR Castor Sugar

60ml (4 tbsp) SPAR Brown Sugar

5ml (1 tsp) vanilla extract

1 SPAR Egg

2 SPAR Freshline Hot Cross Buns

150g (1 cup) SPAR Cake Wheat Flour

60ml (4 tbsp) cocoa powder

2,5ml (½ tsp) baking powder

5ml (1 tsp) ground cinnamon

2,5ml (½ tsp) mixed spice

pinch salt

160g dark chocolate, roughly chopped

80g dark chocolate, melted

honeycomb chocolate, crushed/popping candy

 

HOW TO DO IT

  1. Preheat the oven to 180°C. Grease and line a large baking sheet with baking paper. Using a free-standing mixer or hand-held electric beater, cream the 125g butter and sugars together. Add the vanilla and egg, and beat to combine well.
  2. Tear the hot cross buns into smaller pieces and blitz in a food processor until a fine breadcrumb texture is achieved.
  3. Sift the flour, cocoa, baking powder, spices and salt into the creamed butter. Add the hot cross bun crumbs and mix to combine. Fold through the 160g dark chocolate pieces. Scoop or roll the mixture into balls and place on the baking sheet. Allow space between each cookie, as they will spread when baking.
  4. Bake in the preheated oven for 15 minutes. Remove from oven and allow to cool on the baking sheet. Transfer to a wire rack to cool completely. Drizzle with the 80g melted dark chocolate and scatter over crushed honeycomb chocolate or popping candy to garnish.

Cook’s tip: The texture of these cookies are less like a biscuit – they’re softer and more cake-like. 

CHOCOLATE AND ORANGE HOT CROSS BUN BREAD PUDDING

Serves 8 EASY 1 hr + overnight, to soak

WHAT YOU NEED

SPAR Butter, to grease + 70g, softened

6 SPAR Freshline Hot Cross Buns, sliced

350ml fresh cream

200ml SPAR Full Cream Fresh Milk

160g dark chocolate

zest of 1 SPAR Freshline Orange

110g (½ cup) SPAR Castor Sugar

45ml (3 tbsp) brandy (optional)

3 SPAR Eggs Extra Large, lightly whisked

15ml (1 tbsp) demerara sugar

80g dark chocolate, melted

SPAR Vanilla Ice Cream, to serve

 

HOW TO DO IT

  1. Grease a 30 x 18cm baking dish. Slather the hot cross bun slices on one side with the 70g softened butter and stack into the dish.
  2. Place the cream, milk, 160g dark chocolate, orange zest and castor sugar together in a saucepan over medium heat. Stir constantly to prevent the chocolate from catching on the bottom of the saucepan. Once the sugar and chocolate are melted, add the brandy, if desired. Remove from heat and set aside to cool for 10 minutes.
  3. Add the eggs to the chocolate mixture and whisk to incorporate. Pour slowly over the hot cross buns. Press down lightly to submerge. Cover with cling film and refrigerate overnight to allow the chocolate custard to seep into the buns.
  4. Preheat the oven to 180˚C. Sprinkle demerara sugar over the top and bake for 30 – 35 minutes. The top should be crunchy and the centre, squidgy. Drizzle with the 80g melted dark chocolate. Serve warm with whipped cream or vanilla ice cream.

 

COMPETITION

Stand a chance to WIN a R1 000 SPAR voucher! Fill out the form below and answer the question. Terms and conditions apply. Competition ends 30 April 2018.

Stand a chance to WIN a R1 000 SPAR voucher this Easter

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