30 mins
Not Too Tricky
serves 4
About the recipe
I’ve turned a pack of hot cross buns into the ultimate in crispy dippers. Teamed with compote-rippled yoghurt and a sprinkling of nuts, this is perfect for a brunch or brekkie. The hot cross buns are rolled out until thin, baked with maple syrup till crisp, then they’re ready to dunk!
Ingredients
1 x 350g bag of frozen blueberries
1 lemon
1 x 4 pack hot cross mini loaves or regular hot cross buns
25g unsalted butter, at room temperature
3 tablespoons maple syrup
300g natural yoghurt
1 teaspoon vanilla paste
20g mixed nuts
Method
- Preheat the oven to 180°C/350°F/gas 4. To make a quick compote, put the blueberries in a small pan on a low heat, squeeze in the lemon juice and cook for 8 minutes, or until the blueberries have defrosted and started to soften and burst. Remove from the heat and set aside to cool.
- Slice each hot cross bun into 3 horizontally, then – side-by-side – gently roll out with a rolling pin until 3mm thick. Line a baking tray with greaseproof paper, spread with half of the butter, and drizzle over 1½ tablespoons of maple syrup. Arrange the flattened hot cross buns on top in a single layer and drizzle with 1½ tablespoons of maple syrup.
- Evenly dot over the remaining butter, then place a second sheet of greaseproof on top and another baking tray on top of that to hold them in place. Bake for 15 minutes, or until golden and crisp, then remove – they’ll get more crunchy as they cool.
- Whip the yoghurt and vanilla paste together until silky smooth, then ripple in the blueberry compote. Smash or finely chop the nuts.
- To serve, divide the yoghurt mix between bowls, scatter over the nuts and serve with the crunchy hot cross buns for dipping.
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