Author: Ivor Jones
Recipes & Articles by Ivor Jones
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Author: Ivor Jones
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6
Easy
20 minutes, plus 1 hour’s cooling time
15 minutes
1. Line a baking tray with greaseproof paper.
2. Place the sugar, glucose and honey in a saucepan over a medium heat. Cook until the mixture reaches 155°C on a sugar thermometer. Remove from the heat and immediately stir in the bicarbonate of soda. Pour into the prepared tray and allow to cool completely, then break into pieces.
3. In a large bowl, fold the crumbled honeycomb, chocolate bunnies, mini marshmallows and hen's eggs into the ice cream. Return to the freezer to firm up.
4. To make the chocolate sauce, heat the cream in a saucepan and stir in the chocolate marshmallow Easter eggs until smooth and melted.
5. To assemble, scoop the ice cream onto the toasted hot cross bun halves. Drizzle with warm chocolate sauce, top with the remaining bun halves, and serve immediately.
Find more hot cross buns recipes here
Photographer: Shavan Rahim
Videographer: Romy Wilson
Food assistant: Bianca Jones
Stylist: Abigail Donnelly