My favourite Hot Cross Buns
I am an absolute hot cross bun fiend. As soon as April rolls around (sometimes even March), I eat hot cross buns every few days. They’re the perfect breakfast or afternoon pick me up. I’m a purist when it comes to the flavour. For these, the raisins are soaked in earl grey which keeps them plump and imparts a lovely citrus flavour. I prefer a lightly spiced bun so I’ve used a mixture of mixed spice and cinnamon. Lastly, these are glazed (or rather soaked) in a orange golden syrup mixture to keep them moist and irresistibly shiny.
Strawberry Jam Cornflake Pie
Flaky pastry, fruity strawberry jam, sweet sugary cornflakes and a soft whipped cream. A slice that tastes like a big bowl of fruity cereal and milk. She’s fancy with her frilly piping but still a wholesome and humble pie. I made this in my extra deep 9-inch pie dish because I wanted her to be T-H-I-C-K. She’s exactly what I envisioned. And my big fat slice of pie craving has well and truly been satisfied.
Seeded Bagels with Leek, Dill & Crispy Onion Schmear
Fresh, chewy bagels with a generous toasty seeded topping and filled to the brim with a lip-smacking buttery leek schmear, fresh dill and crispy onions. If anyone needs me, I’ll be thinking about these for the next few weeks.
Banoffee Malted Milk Splits
I think milk bun dough is my new favourite dough to make. They’re so soft and light as well as being very easy to work with. I’ve filled these with a milk chocolate salted caramel, fresh banana slices and a soft whipped malt cream. Heaven!
Cherry Porridge with Brown Butter Seeded Crumb
This version of the perfect porridge includes a glossy sweet cherry compote and a brown butter seeded crumb. The buttery, toasted pecans and mixed seeds add a great little crunch to the dish along with a sprinkling of demerara. As a treat, I like to pour a little single cream around the edge. Pure breakfast perfection.
Pecan Pie Oat Cookie Bars
A cookie bar gives you 80% gooey centre and 20% crispy edges. Just make the dough, press it into the tin and bake. These though, have a pecan pie layer running through the middle. It stays lovely and soft and sits alongside the cinnamon oaty cookie really well. I’ve topped them with chunks of rich dark chocolate and plenty of flaky salt to contrast against the sweetness of the bar. Plus, it looks pretty.