Hot Cross Bun French Toast

I am a hot cross bun snob : supermarket buns are too sweet for me and any sort of hybrid is a hard no! Fair play if creme egg or marmite varieties float your boat. This recipe from The Orange Bakery is pretty straight forward and produces gorgeous, zesty spiced buns but you will need to get organised and prove the dough overnight.

For less effort, why not try making some hot cross bun french toast. Slightly stale shop-bought hot cross buns are perfect and their sweetness is well balanced with the dark chocolate sauce. This recipe is so easy and produces gorgeous pillows of custardy buns, perfect for breakfast on Easter morning,.

Ingredients

x6 hot cross buns

2 medium eggs

50 ml whole milk or cream

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla extract

100g dark chocolate

2 tbsp butter

Method

Whisk the eggs and spices together in a shallow dish.

Halve the hot cross buns and soak them in the eggy mixture.

Heat a frying pan with a tablespoon of butter and oil, fry the buns on a medium heat until golden brown.

Set up a bowl over a pan of simmering water and melt the chocolate.

Stir butter into the cooled melted chocolate.

Dip your french toast buns into the sauce and enjoy.

Happy Easter xxx

Linen Tablecloth in Wimbledon

Ruben's Apple Puffs

Wherever we are in the world, my son will choose an apple filled pastry from the local bakery. This little recipe for ‘Apple Puffs’ is so simple that I hesitated on whether or not to include it on the blog. However we are in Bramley season and you may even be lucky enough to chance upon a bucket of windfalls outside a neighbours’ house. Make these on a wet afternoon and they will definitely lift your spirits. (very little brain power or tidying up required)

Ingredients

A packet of puff pastry

3 or 4 Bramley Apples

x1 Tbsp Brown Sugar

Splash of Water

x1 tsp cinammon

x1 Star Anise

Method

1. Pre-heat the oven to 180ºC fan.

2. Peel, core and slice your apples into small 2cm cubes.

3. Place the apples in a saucepan with the sugar, water and spices. Cook on a low heat for 15-20 minutes.

4. Roll out the puff pastry and divide into 8 squares. (4 tops and 4 bottoms!)

5. Once the apple is cooked, drain off the excess liquid.

6. Place a generous spoonful of apple onto x4 of the squares of puff pastry.

7. Place a square on top of each of the apple filled squares and seal around the edges to form a little parcel.

8. Brush with milk or egg and bake for 20-25 minutes (until brown and crispy)

9. Serve warm with clotted cream and ice-cream.

We hope these little go down a treat in your house. Stay tuned for our beautiful new collection launching on Sunday 6th October.

Sophie xx

Tablecloth in Granny Smith (available 6/10/24). Napkin in Florence.