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Ivor Jones’s Easter honeycomb smash hot cross buns

By Ivor Jones
6
Easy
20 minutes, plus 1 hour’s cooling time
15 minutes

Ingredients

    For the honeycomb: 

  • 325 g sugar
  • 125 g glucose
  • 50 g honey
  • 20 g bicarbonate of soda
    • For the ice-cream: 

  • 1 litre stracciatella ice cream
  • 100 g Lindt milk chocolate mini gold bunnies, crushed 
  • ½ cup mini marshmallows
  • 3 Woolworths candy-coated milk chocolate hen’s eggs, smashed
    • For the chocolate sauce:

  • ½ cup dessert cream
  • 4 chocolate marshmallow Easter eggs
    • For serving:

  • 6 hot cross buns, halved and toasted 

Method

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