Author: Jason Lilley
Recipes & Articles by Jason Lilley
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Author: Jason Lilley
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4
Easy
10 minutes
10 minutes
1. Heat 2 jaffle irons over hot coals or a gas flame.
2. Slice the hot cross buns in half, spread the marmalade onto half the bases and top with grated cheese.
3. Hollow out the remaining bases slightly to make space for the filling, then spread with the jam. Equally divide the Easter eggs and raspberries between them.
4. Brush the hot jaffle irons with a little butter on both sides. Sandwich the hot cross buns and place in the irons.
5. Cook for 5–7 minutes, or until toasted and gooey. Enjoy immediately with a strong cup of coffee.
Find more hot cross bun recipes here
Stylist: Marcelle van Rooyen
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Jan Ras