Leftover hot cross buns (Renee G)

Peanut butter melts
Peanut butter melts

We were all in Target a few weekends ago buying socks or more shoes or something when we noticed that No4 had gone missing. Usually it’s No3 that wanders off, he’s a bit dreamy, but perhaps that’s just his age and now No4 is growing into the dreamy age?

Anyway, I sent out the older two on a ‘hunting mission’. “You go over that way, look and yell, then come back.” “You go the other way.” When they’d done that and found nothing, I said “Ok, I’m going to the front desk to check there and put out a message. You two carry on looking. No3, stick with me.”

The system worked and she was found pretty quickly, looking around in the toy section without worrying about us, who were worrying about her. No1 and No2 delivered her back to me, and I said “What are the rules when we go out in public?” And she looked up at me, as cute as possible, and said “Don’t share your undies.”

The other kids thought this was just hilarious! “Well, yes, that is one of the rules, but I meant the rule ‘Stay Close’.”

In case you are feeling lost after the Easter frenzy, and if you have leftover Hot Cross Buns, here are a few ideas for using them up. The first couple of ideas are very simple, and the next two are slightly more complicated.

Peanut butter melts
Peanut butter melts

Peanut butter melts

Ingredients
  • Peanut butter
  • Nutella
  • Butter
Making peanut butter melts
Making peanut butter melts

Cut the hot cross bun in half, and spread with peanut butter. Nutella probably works too if you want this to be sweeter and chocolatier. Put the hot cross bun back together and butter the outsides. Place the bun in a hot pan with the cross side down and fry it for a few minutes on a medium heat. Flip it and press it flat with the spatula and fry the bottom side. Yum. We often make peanut butter toast for breakfast when we are camping, and using Hot Cross Buns adds a little extra sweet and spicy touch over using normal bread.

French toast
French toast

French toast

Ingredients
  • Eggs
  • Cinnamon
  • Chili Powder
  • Garlic
  • Salt
  • Grated cheese
  • Parsley
  • Butter

Crack some eggs into a bowl and add cinnamon, chilli powder, garlic salt and some grated cheese. You could also add chopped parsley if you have some fresh parsley. Mix it all together. Slice the hot cross buns in half, and dip each half in the egg mixture.

Heat up a frying pan with some butter and olive oil (about 2/3 butter to 1/3 oil) until the butter is just runny, but not brown. Turn the heat down to medium/low and fry the french toast/hot cross buns.
Bread pudding
Bread pudding

Bread pudding

Ingredients
  • 500ml Custard
  • Easter Eggs
  • Bananas
  • Butter
Ingredients for bread pudding
Ingredients for bread pudding

There are a million recipes on the net for bread pudding, but one that works well with leftover Hot Cross buns is this. Get a baking dish, preferably a cute ceramic one so the result looks awesome (totally important!).

Butter the bottom of it. Cut the 8 Hot Cross Buns in half and place the bottom half in the dish. Chop up 3 bananas and lie the slices over the layer of buns. For a decadent version, you can also add a layer of broken Easter eggs which will give you a gooey chocolate centre to your pudding depending on how many you use.

Place the other side of the Hot Cross Bun tops on top and pour 500ml of custard over the top (I just used store bought custard, but you can make it if you are super keen. The store bought one is much less fuss, but probably includes more sugar than homemade). In terms of how much custard to use, use slightly more rather than slightly less as it soaks into the buns. Place the whole dish in the oven at 180oC for 25 minutes or until the custard is steaming hot.

Bread pudding with custard
Bread pudding with custard

Stuffing for a roast chicken

Ingredients
  • Butter
  • Milk
  • Herbs
  • Garlic
  • Onion
Stuffing close up
Stuffing close up

This one works really well for Hot Cross Buns that have gone hard. Put them in a plastic bag and smash them up into breadcrumbs. Put them in a bowl and add melted butter (about a spoon full per bun), salt, pepper and some herbs such as sage, oregano, thyme and/or chilli. Use a splash of milk to soften the mixture so you can mould it all together, adding more butter if you need to get a nice ball, and place it into the chicken cavity.

Rub some olive oil and salt on the skin of your chicken, place it in a roasting dish. If you have a rack put it on that. If not, roughly chop an onion and use that as a rack. Pour in a cup of white wine to create some steam. Place the roasting dish into a 220o oven and leave it there for about 1 hour, or until the juices run clear. (That means that when you stab the chicken meat with a knife, the juice that comes out of the knife hole will be clear not pink in colour). Serve with potato salad that has eggs in for a nice ‘whole of life’ touch.

Roast chicken stuffed with hot cross buns
Roast chicken stuffed with hot cross buns
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