INGREDIENTS
6 hot cross buns
6 free range eggs
100ml milk
1 tsp nutmeg
1-2 tsps vanilla extract
50g Irish butter
150g Castor sugar
3 tsps ground cinnamon (depending on taste)
250g chocolate you can use an easter egg here
100ml cream
METHOD
1. Make the chocolate sauce by gently heating the cream then whisking in the chocolate. Continue till chocolate mix starts to thicken and glossy. Pour into your dipping pots and set aside
2. Cut the hot cross buns in half and then half again so that you have 4 thick pieces per bun
3. Whisk eggs with milk, nutmeg and vanilla, and dip in batches of 6
4. Mix the cinnamon and sugar together, on plate of dish and set aside
5. Heat pan, melt half the butter and cook the 6 pieces on all sides till golden, remove from pan and role immediately in the sugar mix then onto another plate. Repeat till all pieces cooked and rolled
6. Then it’s time to dip those crispy sugary pillows into that silky chocolate and enjoy your Easter treat
