Hot Cross Bun Rosette with Ginger Glaze

This delicious recipe from Opies is a simply stunning Easter centrepiece and a clever way to use up leftovers.

Cooking Time
45

Portions
8

Ingredients

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•   hot cross buns
• g butter, softened
•   large pear, cored, peeled and thinly sliced lengthways
•   jar Opies Black Cherries with Kirsch
•   jar Opies Stem Ginger in Syrup
• g eggs
• ml milk
• ml double cream
• g caster sugar
• g brown sugar

• 1

  Step 1

  Preheat oven to 180°C / 160°C fan / gas 4. Grease a round 25cm ovenproof baking dish. Stand each hot cross bun on its side and using a sharp knife slice into 1cm thick slices before spreading one side of each slice with 50g of the butter. Arrange some of the slices around the edge of the baking dish so that they overlap slightly.
• 2

  Step 2

  Next add a layer of pear slices around the buns, overlapping slightly. Continue layering the bun slices and pear around the dish until you finish in the centre. Drain the cherries and scatter half the jar evenly over the buns, using your fingers to push them in between the layers.
• 3

  Step 3

  Beat the eggs, milk, cream and caster sugar in a large bowl then pour evenly over the bun slices and leave to absorb for 15 minutes.
• 4

  Step 4

  Place the dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the side of the dish. Bake in the oven for 40-45 minutes or until egg mixture is just set. Set aside for 5 minutes to cool.

Ingredients

• 6 hot cross buns
• 120 g butter, softened
• 1 large pear, cored, peeled and thinly sliced lengthways
• 1 jar Opies Black Cherries with Kirsch
• 1 jar Opies Stem Ginger in Syrup
• 6 g eggs
• 200 ml milk
• 300 ml double cream
• 75 g caster sugar
• 110 g brown sugar

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Hot Cross Bun Rosette with Ginger Glaze

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