Fruit and yoghurt hot cross bun recipe

Caramelised Fruit and Yoghurt Hot Cross Bun Stack

BreakfastServes 4

With Easter on the horizon next month and hot cross buns back on the menu, this Caramelised Fruit and Yoghurt Hot Cross Bun Stack from Jacksons of Yorkshire makes the perfect weekend brunch.   Quick and delicious, it uses their Yorkshire Hot Cross Buns with Tea-Infused Fruits piled high with fresh fruit and Greek yoghurt to create the perfect sweet treat. For more recipe inspiration visit their website www.jacksonsofyorkshire.co.uk

Ingredients

4 Jacksons of Yorkshire Hot Cross Buns with Tea-Infused Fruits

50-75g of butter

2 heaped tbsp icing sugar

1 apple sliced

1 small ripe mango (peeled and sliced)

1 small punnet raspberries

1 small punnet blueberries

100ml thick Greek yoghurt

Fruit coulis or syrup to drizzle

Method

  1. Gently melt the butter in a large frying pan.  When melted, add the sliced apple and mango and sprinkle over the icing sugar.  Cook very gently for 3-5 minutes on a low heat until the sugar starts to melt.
  2. Add the raspberries and blueberries and gently swirl in the pan to coat the fruit in the caramel.  Remove from the heat.
  3. Leave the fruit to cool until room temperature.  When cool enough to handle, remove the fruit with a slotted spoon and set aside.
  4. Meanwhile, cut your Hot Cross Buns horizontally into 3 slices and toast under a hot grill.
  5. Once toasted, spread the two layers of the buns with the yoghurt.
  6. Using a tablespoon, or spatula, divide the fruit equally amongst the layers of the Buns and drizzle with your favourite fruit coulis or syrup.
  7. Replace the lid and serve warm.  Enjoy!