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Hot cross bun and frozen custard sandwich
Hot cross bun and frozen custard sandwich
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Easter indulgence: Vanilla custard between hot cross buns with raspberry drizzle.
Ingredients:
  • 2 x 125g punnet raspberries
  • 1L Frozen Vanilla Custard, softened
  • 2 peaches, stoned, coarsely chopped
  • 20.00 gm caster sugar
  • 8 Brioche Hot Cross Buns, split
  • 40g butter, softened
Instructions:
  • In a small bowl, lightly crush half of the raspberries with a fork. Combine the crushed raspberries with custard and peach in a large bowl. Transfer the mixture to a 13cm x 21cm loaf pan, cover with foil, and freeze for 6 hours or overnight.
  • Strain the rest of the raspberries through a fine sieve into a small saucepan over medium heat. Remove the solids. Stir in sugar and cook for 5 minutes until the sauce slightly thickens. Allow it to cool.
  • Preheat the grill to high heat. Arrange the hot cross buns cut-side up on a baking tray and toast for 3 minutes or until golden. Spread butter on the cut sides of each bun.
  • Plate the bun bases, add generous scoops of the custard mixture, drizzle with raspberry sauce, place the bun tops, and serve promptly.

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