Name: Ivor Jones's Easter honeycomb smash hot cross buns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: serving
Cuisine: Side Servings
Ingredients: For the honeycomb: ,sugar 325g,glucose 125g,honey 50g,bicarbonate of soda 20g,For the ice-cream: ,stracciatella ice cream 1litre,Lindt milk chocolate mini gold bunnies, crushed 100g,mini marshmallows ½cup,Woolworths candy-coated milk chocolate hen’s eggs 3,For the chocolate sauce: ,dessert cream ½cup,chocolate marshmallow Easter eggs 4,For serving: ,hot cross buns, halved and toasted 6

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Breakfast hot cross buns

20 minutes

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Hot cross buns with cheese and preserves

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

3 T butter
1 packet Woolworths English hot cross buns
1 packet Woolworths mini traditional hot cross buns
150 g firm blue cheese (such as Gorgonzola or Stilton), at room temperature
300 g Woolworths blackcurrant preserve
100 g walnuts, toasted and roughly chopped

Method

1 Melt the butter in a pan over a medium heat, halve each bun through the middle and toast, cut side down, in the pan until golden.

2 Place the toasted buns on a large serving dish. Place chunks of cheese onto the hot cross buns, then spoon over the preserve. Scatter over the toasted walnuts and serve immediately.

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