Caramelized hot cross buns: 2 Stale hot cross buns, torn into small bite-sized pieces 50g Granulated white sugar 15ml Water 10g Butter
Place the hot cross bun pieces onto an oven tray and toast at 180C until golden and crisp. Remove and set aside. Place the sugar and water into a saute pan set over a low heat. Stirring occasionally, allow the sugar to dissolve completely. Turn up the heat and boil the sugar until it turns a deep caramel colour. Remove and immediately add the butter, swirling to mix in. Add the toasted pieces of hot cross bun and swirl to thinly coat with caramel. Pour out onto a baking tray lined with silicone paper. Allow to cool until hard.
Chocolate marshmallow sauce: 4 Chocolate coated marshmallow easter eggs, chopped into pieces 100g Dark Chocolate 60ml Cream 60ml Milk 15ml Brown sugar 2.5ml Cocoa powder 2.5ml Coffee granules
Chop the chocolate into small pieces. Place the cream, milk, sugar, coffee and cocoa into a saucepan and bring slowly up to the boil, stirring well to dissolve the coffee and cocoa. Turn the heat off. Add the chopped chocolate and allow to stand for a few seconds off the heat. Stir until smooth and then add the marshmallow egg pieces. Stir until melted and smooth – place back over a gentle heat if necessary.
Peel and slice the bananas and squeeze a little orange juice over the slices to coat thoroughly. In each sundae glass, layer 2 scoops of vanilla ice-cream with banana slices and the caramelized hot cross bun pieces. Pour warm chocolate sauce over the top and then sprinkle with a little grated nutmeg.
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