These lovely buns are in store now, along with the Classic Hot Cross Buns (€1.89), Luxury Hot Cross Buns (€1.89) and Apple and Cinnamon, (€1.89) - all deliciously soft buns, made to a new improved recipe using juicy Turkish sultanas, raisins, Greek Vostizza currants, tangy citrus peel and delicate sweet spices. For something a bit different, try a slice of Hot Cross Loaf (€2.09) or look out for the new Mini Hot Cross Buns (€1.69) – your favourite hot cross buns, in bite size.
Hot Cross Buns are a wonderful Easter tradition and M&S sell over two million Hot Cross Buns over the Easter holiday, so they are clearly a popular choice. Why not try something new, by adding them as an ingredient to make a delicious recipe, for example Hot Cross Treacle Tart.
Marks & Spencer Classic Hot Cross Treacle Tart
1 x 18cm x 2.5cm flan ring
1 pack ready to roll pastry
250g golden syrup
1 pack Marks & Spencer classic hot cross buns (260g)
1 egg beaten
50ml double cream
Juice and zest 1 lemon
Preheat the oven 200ºC/400ºF/Gas Mark 6
Line the flan ring with the pastry. Prick all over with a fork then line with greaseproof paper and baking beans. Bake for 15 minutes until just golden. Do not switch the oven off.
For the filling, warm the syrup, lemon juice & zest together. Whizz the hot cross in a food processor to make fine crumbs. Stir into the syrup & add the cream & egg. Pour into the pastry case and bake for approximately 20 minutes until it is light golden. Leave to cool before removing from the flan ring.
Serve warm or at room temperature with extra thick cream.