As if Easter wasn't awesome enough (well, on the tastebud front... maybe not the waistline...) believe it or not, it just got even better with this 'new' Vanilla Hot Cross Bun recipe.
Yes, the introduction of Reeses Pieces mini eggs and those delicious flavoured marshmallow eggs (Thank you Cadbury - Keep 'em coming) are awesome, but this? Something you can make at home on a Sunday morning, letting the smells waft through the house all day long? Yes. Please. This Vanilla Slice Hot Cross Bun recipe has been whipped together by some creative cuisine guru out there, mashing together 2 ultimate recipes; Vanilla Slice & Hot Cross Buns.
Once we heard about these, we couldn't let a fresh baking opportunity pass by... And of course, it was so damn good we had to share the baking love with you guys!
So, if you're up for a little baking this weekend and ready to really mix up the vibe this Easter, give these bad boys a go. Delicious, creamy, custard filled soft cinnamon-y buns fresh out of the over. These Vanilla Hot Cross Buns are 100% worth every indulgent bite AND the extra workout you may (or may not) want to do...
1. Whisk the custard powder, caster sugar and 60ml (1/4 cup) of the milk in a saucepan until smooth. Stir in the cream and remaining milk. Place over medium-low heat and cook, whisking slowly and then more vigorously as mixture thickens, for 10 minutes. Stir in the butter until combined. Pour the mixture into a heatproof bowl. Set aside to cool, stirring often with a spatula to release heat and to prevent a skin from forming, until just warm.
2. Line a 20cm (base measurement) square cake pan with baking paper, overhanging two opposite sides. Use a small serrated knife to carefully cut the buns in half horizontally. Arrange the bottom half of the buns, cut-side up, neatly over the base of the prepared pan
3. Drop large spoonfuls of the custard over the bun base and gently spread to make an even layer. Arrange bun tops, cut-side down, over the custard. Place in the fridge for 2 hours or until set
4. Sift the icing sugar into a bowl. Place the extra butter in bowl to one side. Pour boiling water onto the butter to begin to melt. Stir into the icing sugar until smooth and well combined. Place the icing mixture into a small sealable plastic bag and snip off one corner. Drizzle icing in a cross pattern over the slice. Sprinkle with pistachios and set aside to allow to set
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You hear us talking about our 'Plant Dyed Apparel' but what does that actually mean and how on earth does one dye clothing with plants you ask!? I know, it's a buzzy concept and one that I too couldn't quite believe when I first heard about it either. But guess what? This is where it all started! Plants are where the original colours started... and we are here to bring it back - no chemicals added!
My Mother in law first made this for me many moons ago and it was instant love at first bite! Tangy yet fresh, more-ish yet healthy. This lemon tomato pasta has all the ingredients to warrant being on the weekly meal schedule without too much hassle. Hey, it's even good enough to wow your pals for dinner on Friday night! Serve it up with a fresh garden salad or opt for a carbo load with some toasted ciabatta with fresh garlic butter? Mmmm hmmm. If this doesn't have you hungry for dinner... I'm not sure we can be friends. Bon Appetit friends x
As you know... We've got lemon's on our mind! On our search this week we stumbled upon these healthy, sweet little morsels and couldn't help but share them with you. Sweet yet tangy, and oh so healthy, these lemon bliss balls are a simple and nutritious treat designed to get you through a busy day. The best part? They’re made using only 7 ingredients and are vegan, gluten free, and refined sugar free . With all that in mind, what are you waiting for? Get the blender ready & it's time to whizz up these Lemon-y treats!