Salted caramel is glazed across these hot cross buns, which are filled with dark chocolate, sultanas, and spices. They are perfect when toasted and spread with lovely whipped, salted butter.
In a large bowl mix together the flour, yeast, caster sugar, mixed spice, cinnamon, and a large pinch of Maldon salt. In a separate bowl mix together the warm milk, egg, and melted butter. Make a well in the middle of the dry ingredients and then pour in the egg mixture. Mix this together in a stand mixer with the dough hook attachment for 5 minutes until smooth and elastic. If you don’t have a stand mixer you can knead by hand on the surface for approximately 10 minutes.
Place the dough into a clean, lightly greased bowl and cover with clingfilm or a tea towel in a slightly warm place until it has doubled in size – this will take roughly an hour.
Once the dough has risen, knock back the air and then tip the dough onto a lightly floured surface and stretch it out. Sprinkle across the chocolate chips and the sultanas and then knead once more until they are evenly incorporated throughout – you can do this in the stand mixer again, if available.
Divide the mixture into 8 equal balls and round them until smooth in your hands. Place them onto a lined baking sheet with a little gap between each to allow them to grow. Cover this loosely with some clingfilm and give them a second prove for 20 minutes until they have puffed up. Preheat the oven to 180C.
In a small bowl mix together the plain flour with roughly 50 ml of water (you may need more), until you have a thick paste. Spoon this mixture into a piping bag and then carefully pipe lines across the top of each bun to make the Hot Cross Bun’s crosses. Place them into the middle of the oven and back for 20 – 25 minutes until golden brown and puffed up.
Once baked, remove from the oven and then, whilst still warm, brush over the salted caramel sauce with a pastry brush. Finally sprinkle over a last pinch of Maldon Salt. Serve warm or toasted, alongside some whipped butter.
This recipe is packed full of hearty green vegetables and baked eggs. It is full of flavour from the spices, feta, herbs and lemon and makes a great brunch or lunch dish.
Take a large frying pan – a cast iron pan works well for this, as it needs to be oven proof also – and place on a medium heat. Heat 1 tbsp of olive oil, and when hot, add the sliced spring onions and fry gently until softened.
Once softened add the crushed garlic, cumin seeds and ground coriander and continue to fry for another 2 minutes until starting to smell fragrant.
Next add the cavolo nero, spinach and lemon juice and zest. Cook this down gently, stirring often for 5 minutes until the cavolo nero and spinach has softened and wilted. Once they are cooked down, add the frozen peas, chopped coriander and dill fronds and cook for another 2 minutes.
Now you want to create 4 shallow wells in the vegetable mixture and carefully crack the eggs into each hole. Turn the heat down and gently cook the eggs on the hob for 3 minutes before placing into the preheated oven for 5 – 8 minutes. You want the whites to be just set but the yolks to still be runny, so it is worth keeping an eye on them.
Remove the pan from the oven as soon as the eggs are cooked. Top the dish with the feta cheese crumbled over the top, the picked mint leaves and some extra dill fronds. Finally finish with a drizzle of olive oil, some Maldon salt and cracked black pepper. Serve the eggs immediately to the table for everyone to serve themselves alongside some toasted sourdough.
We have teamed up with the talented Chef Ben Tish to create a British-loved classic with a twist – toast!This recipe is perfect as a breakfast or brunch to enjoy amongst friends and family on a dreary Sunday.
Ben whips creamy ricotta cheese to spread on each slice of homemade sourdough bread, toasted so that it is deliciously golden and warm. Laying cooked asparagus on top of the whipped ricotta creates a perfect flavour balance between sweet and savoury, which is only elevated further with a pinch of Maldon sea salt flakes!
Take this recipe even further by adding a perfect soft-boiled egg on top of the dish, sprinkled with an Aleppo pepper salt mix, which again incorporates Maldon Salt to enhance the fiery kick.
What is Aleppo pepper?
Aleppo pepper is named after the Syrian city of Aleppo, where it is largely grown in the area. It is also known as the Halaby pepper, where the pods, once ripened, are semi-dried, de-seeded and crushed to form the spice that we all know and love today.
It has a mild to moderate heat of around 10,000 on the Scoville scale, with almost cumin-like undertones. When combined with Maldon Salt flakes, it enhances the flavour to have a slightly sweet, raisin-like taste, counteracting the bitterness from the chilli itself.
What can you use instead of Aleppo pepper?
You can substitute Aleppo pepper with a mixture of paprika and cayenne pepper. It’s very easy to make! Since Aleppo pepper is mild in heat, we recommend only using 3-4 times as much paprika as cayenne pepper to replicate the gentle spice. Feel free to add more cayenne pepper if you desire a more fiery kick!
How to make asparagus, ricotta toast with egg and Aleppo pepper…
Firstly, place the eggs in a saucepan and cook for 6 minutes on medium heat.
After 6 minutes, carefully drain the water out of the saucepan.
Run cold water on the eggs for a minute. This will cool the shells off quickly and make it easier for you to peel the shell off.
When cool enough to handle, carefully begin to peel. Set aside in a bowl.
Set a pan of salted water on medium heat.
Add the asparagus and gently boil for 3 minutes until just tender.
Remove from the water and drain well.
Season with a generous pinch of Maldon Salt, black pepper, lemon juice and olive oil. Set aside.
In a small bowl, whisk the ricotta with the lemon zest and some black pepper.
Mix the Aleppo pepper with 1 tsp of Maldon salt.
When ready to serve, toast the sourdough lightly on both sides. Spread each slice with the whipped ricotta and then top with the asparagus.
Cut each egg in half and place this on the toast with the asparagus.
Finally, sprinkle the Aleppo pepper salt over the top and finish with a small pouring of olive oil.
Serve immediately.
Can you make this vegan?
You can easily make this vegan by replacing the soft-boiled eggs with tofu. Tofu is made out of pressed soybean curd which contains a high protein content. Since tofu contains moisture, it allows the texture to replicate that of an egg, making it a great alternative for vegans wanting to gain that flavour/taste experience of this recipe.
Do you want to find out how to make the best hot cross buns? Well look no further – We’ve created a delicious recipe with a fun twist from the classic hot cross buns!
Using chopped dark chocolate and cacao powder in the dough, these buns hold a fantastic, rich flavour whilst also being super soft and dense in texture. We also infused mixed spiced and peel to give a comforting warmth to the bun. Once gently baked in the oven, the chocolate pieces and citrus fruits ooze with flavour, making it the perfect addition to your Easter Sunday Brunch when slathering a generous helping of butter on to the sweet treat!
Adding a pinch of Maldon Salt as a topper to your hot cross buns will allow the sweetness of the dark chocolate and raisins to enhance, whilst counteracting the bitterness of the citrus peel that is mixed within the dough.
A sprinkling of Maldon Salt will also give a gentle crunch of texture once you bite into these fluffy buns, creating a wonderful treat to be enjoyed amongst family and friends this Easter.
How to Make Chocolate Hot Cross Buns
In a small saucepan, heat together the butter and milk gently until the butter is melted and the mixture is lukewarm. Set aside to cool down.
In a large bowl mix together the flour, cocoa powder, mixed spice, Maldon Salt and yeast.
Make a well in the middle of the dry ingredients and slowly pour half the butter and milk mixture. Mix this together and then add the beaten egg. Now, begin mixing with your hands to form a soft dough.
Either tip the dough onto a lightly floured surface and knead by hand or you can use a stand mixer with a dough hook attachment. Knead the dough for 10 minutes until smooth, soft and elastic.
In a separate bowl, lightly oil the inside and place the dough into it. Cover with clingfilm and allow it to prove for 1 hour in a warm place, or until it has doubled in size.
After 1 hour of proving, remove the clingfilm and knock the air out of the dough.
Tip the dough onto a lightly floured surface and add the chopped chocolate, raisins and citrus peel by stretching and folding the dough to incorporate, making sure the fruit is evenly distributed throughout.
Now divide the dough into 12 equal size balls. Shape them by rolling between your palm and the surface so they are smooth and even. Place the balls onto a baking tray lined with baking paper and space them with roughly 2 – 3cm gap between them.
Loosely cover the tray with clingfilm and leave again in a warm place for 45 – 60 minutes until they have doubled in size again. They should be puffed up and just touching.
Preheat the oven to 200C.
Make the flour mixture by mixing together the plain flour, olive oil and water. Beat together until it forms a smooth paste and then transfer into a piping bag.
Once the buns have proved and risen, carefully remove the clingfilm.
Pipe the crosses across the top of the buns. Then place into the middle of the oven and bake for 15 – 20 minutes until lightly golden brown.
Remove from the oven and brush the tops with golden syrup so they are glistening and then sprinkle with Maldon Salt.
These buns are best served slightly warm so the chocolate chunks are oozy and melted.
Why do you put crosses on hot cross buns?
Did you know that the humble hot cross bun became a commemoration for Good Friday? As a result, the piped flour mixture on the top of the buns represents the crucifixion of Jesus, with the spices inside symbolising those that were used to embalm Jesus at his burial. It is for this reason that hot cross buns are traditionally eaten over the Easter religious Christian holiday.
You can even use an icing cross instead of a flour cross, however these would need to be done to each bun after the baking process.
What topping ideas could you use for hot cross buns?
If you like traditional things in life, then a generous slathering of butter can do no wrong! When you heat your hot cross bun, spread a layer of good, hearty butter to give a delectable creaminess and slightly sweet tasting effect when you take your first bite.
If you would like to become more creative in the way you eat your bun, then we highly recommend following our Homemade Fig Jam or Xanthe Gladstone’s Homemade Blackberry Jam to spread over the baked good. It will give both a sweetened flavour whilst adding texture to the mixed fruits within the jam…delicious!
The perfect hot cross bun really does exist if you follow this recipe! Our delicious buns are super fluffy, incredibly flavoursome and acquire the most flawless golden tops from a gentle golden syrup glaze…the perfect treat for your Easter Sunday feast or enjoyed all-year round!
What is a Hot Cross Bun?
A hot cross bun is a sweet, yeasted bun packed full of traditional spices and fruits including currants and raisins. It is believed that the iconic bun first appeared in 12th Century, where English Monks would decorate the freshly baked treat with a piped dough cross on Good Friday to commemorate the Day of the Cross.
The bun itself is symbolic within the Christian Faith. The white cross on top of the bun symbolises the crucifix in which Christ died upon, with the various spices and fruits used to represent the spices that were used to embalm Christ after death.
Why Add Maldon Salt To Hot Cross Buns?
Adding a pinch of Maldon Salt will reduce the bitterness of the cinnamon and grated lemon, and enhance the sweeter notes to come forward within the bake, causing the buns to become elevated and balanced in flavour.
Not only does it aid in producing a more well-rounded in flavour, but sprinkling a final pinch of Maldon Salt also gives texture! It will allow you to experience that satisfying, gentle crunch you crave as you take your first bite into the soft, fluffy bun…delicious!
How to Make Hot Cross Buns
In a large bowl mix together the flour, sugar, mixed spice, cinnamon and lemon zest.
Mix in the yeast and a Pinch of Maldon Salt.
In a saucepan add the butter and milk and allow it to melt over a gentle heat, you want the butter to melt and the mixture to be lukewarm in temperature.
Make a well in the middle of the dry ingredients and slowly pour half the butter and milk mixture. Mix this together and then add the beaten egg. Mix this again, followed by the remaining butter and milk mixture. Mix with your hands to form a soft dough.
Either tip this onto a lightly floured surface and knead by hand or you can use a stand mixer with a dough hook attachment. Knead the dough for 10 minutes until smooth, soft and elastic.
Lightly oil a bowl and place the dough into it. Cover with clingfilm and allow it to prove for 1 hour in a warm place, or until it has doubled in size.
After an hour, remove the clingfilm and knock the air out of the dough. Tip it onto a lightly floured surface and add the sultanas and citrus peel by stretching and folding the dough to incorporate, making sure the fruit is evenly distributed throughout.
Now divide the dough into 12 equal size balls. Shape them by rolling between your palm and the surface so they are smooth and even.
Place the balls onto a baking tray lined with baking paper and space them with roughly 2 – 3cm gap between them.
Loosely cover the tray with clingfilm and leave again in a warm place for 45 – 60 minutes until they have doubled in size again. They should be puffed up and just touching.
Preheat the oven to 200C.
Make the flour mixture by mixing together the plain flour, olive oil and water. Beat together until it forms a smooth paste and then transfer into a piping bag.
Once the buns have proved and risen, carefully remove the clingfilm. Pipe the crosses across the top. Then place into the middle of the oven and bake for 15 – 20 minutes until lightly golden brown.
Remove from the oven and brush the tops with golden syrup so they are glistening. Then set aside to cool slightly before serving.
These buns are best served toasted with some butter spread on and a sprinkling of Maldon Salt.
Tips for Perfect Hot Cross Buns
Making the perfect hot cross buns requires attention to detail. Here are some top tips:
Use the Right Flour – For soft, fluffy buns, use a strong bread flour instead of plain flour. This is because bread flour contains a higher protein content compared to plain flour, which helps develop gluten and allows the hot cross buns to become light and chewy in texture.
Hydration is Important – A slightly wetter dough results in softer, lighter hot cross buns. Don’t be tempted to add too much flour during the kneading process if it becomes sticky – this is completely normal.
Soak the Dried Fruit – You can plump up your dried fruits, such as raisins, currants or sultanas, by soaking them in warm orange juice, tea, or even a splash of rum before adding them to the dough mixture. This will prevent them from drawing moisture out of the dough while baking.
Maldon Sea Salt is Key – Make sure to use Maldon Sea Salt flakes in your dough. It’s delicate, flaky texture distributes more evenly in the mixture, enhancing the overall flavour of the hot cross buns without overpowering the sweetness. A tiny pinch sprinkled over the finished hot cross buns will also add an irresistible contrast.
Perfect the Prove – You must be patient! A slow first rise (at least 1-2 hours in a warm, room temperature spot) and a second proofing after shaping will give you beautifully light and airy hot cross buns.
How To Get Fluffy Hot Cross Buns?
It’s all about the dough. The smoother the dough means the better the gluten structure. This is because there is more trapped air within the mixture, meaning once your buns are baked, they come out super fluffy in texture!
To get a fluffy result, we recommend either adding the dried fruits/spices after kneading the dough until smooth, or adding them in after the first proof and folding them in until they are evenly mixed.
How To Get Your Hot Cross Buns to Rise?
Make sure you check the temperature of the room. The reason the dough may not be rising is because it needs to be rested in a warm place. If your worried your room temperature is cold, we recommend setting your oven to a low temperature, around 30-40C and place inside.
If not the room temperature, it could be that the yeast you are using has expired! Make sure to check the expiry date on the yeast packet before using. You should know it is still in date as a bubble will form in the milk before being added to the dough mixture.
Can You Add Anything Other Than Dried Fruits and Peels For Hot Cross Buns?
If you want to step away from the classic, we offer a variety of different flavourings to add to your hot cross buns! Our delicious Chocolate Hot Cross Buns provide the perfect balance of dark chocolate and a kick of warmth through the use of mixed spices.
If you want something even more delectable, we also show you how to make our tantalizingly good Salted Caramel Hot Cross Buns with Dark Chocolate Chips! Be warned, you will definitely be going in for seconds when you bake these.
Can You Make Hot Cross Buns Gluten-Free?
Yes, you can make gluten-free hot cross buns! However, since gluten is what gives regular buns their structure and chewiness, you’ll need to make a few adjustments.
Use a High-Quality Gluten-Free Flour Blend – choose a blend that contains a mix of rice flour, tapioca starch, and potato starch for the best texture. Look for one that includes xanthan gum or guar gum – this helps mimic gluten’s elasticity. If your flour blend doesn’t contain it, add 1 tsp of xanthan gum per 250g of flour.
Add Extra Moisture – Gluten-free dough tends to be a lot drier compared to normal dough that contains gluten. Make sure to add an extra splash of milk or warm water to the dough mix to keep it soft. You can also add an extra help to bind the dough together, which will create the texture to be fluffier.
Use Maldon Sea Salt for Flavour – Gluten-free baked goods can sometimes taste bland. Using Maldon Sea Salt flakes enhances the overall flavour beautifully.
Preheat the oven to 180ºC.
Lightly grease 2 ovenproof dishes with a little butter.
Place your streaky bacon into the prepared dishes, crack a couple of eggs on top and and place your cherry tomatoes in one corner.
Season with salt and pepper.
Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.
Join us in creating the perfect gift of homemade fig jam for your friends and family. This recipe is great when accompanied with a fresh loaf of bread or used as a side condiment for a cheeseboard.
Pull the stems off the figs and cut them into chunks to give the jam some texture.
Add all the ingredients into a saucepan with a splash of cold water (roughly 150ml)
Mix to combine them and bring to a simmer over a medium-low heat, stirring constantly for 10 minutes.
Then cover and simmer on a very low heat for 1 hour stirring occasionally.
The figs will break down and you’ll be left with a delicious jam with textured bits from the soft fig skin.
Popping your jam into jars is a slightly lengthy process… but worth it to give it the longevity so you can enjoy it later in the year. Pop your sterilised glass jars on a tray and slide them into the oven at 130c/275f (don’t have it any hotter as they may shatter) leave them in the oven for at least 20 minutes. Be extremely careful taking them out one by one using oven gloves, popping them on to a heat proof mat or pad. Spoon the hot jam mix straight into the jars and seal the lid tightly.
Pop your jam in the cupboard, once open keep in the fridge and consume within 2 months!
What cheese pairs well with fig jam?
Camembert and Brie pair beautifully well with figs in general. Head over to our Ultimate Christmas Cheeseboard recipe to see such how perfect the balance in flavours go together.
Should the fig skin be left on or taken off?
Remove the skin from the figs you are prefer your jam to be smooth. However, if you prefer a more preserve-like texture, leave the skins on.
Fluffy Blueberry Pancakes
What could be more delicious than super fluffy pancakes with warm, juicy blueberries inside! This recipe shows you how to create the perfect American-style pancakes with beautifully golden edges and soft centres. Topped with a generous knob of melted butter or maple syrup, you’ll be asking for seconds!
This easy recipe is bursting with sweet blueberries and enhanced with a pinch of Maldon Sea Salt flakes. Whether you’re enjoying a lazy Sunday brunch or a quick weekday treat, these American-style pancakes are sure to delight.
Why Should You Add Salt To Your Pancake Batter?
Salt is a actually a vital step within your pancake cookery. Adding a pinch of Maldon Salt to the mixture ensures that the pancake doesn’t taste bland, enhancing the sweetness of the pancakes without them tasting salty.
How to Make Blueberry Pancakes?
In a large bowl, mix together 225g plain flour, 2 tsp baking powder, 1 tsp of caster sugar and a pinch of Maldon Salt.
In a separate bowl, beat the 2 eggs together and add the 300ml milk until mixed together.
Make a well in the centre of the dry ingredients bowl and gently whisk in the wet ingredients mixture to make a thick batter.
Whilst stirring, gently add 75g blueberries into the batter.
Melt a tablespoon of butter into a frying pan over medium heat. Once the melted butter bubbles slightly, it’s time to cook the pancakes.
To make the pancakes, you need to drop a tablespoon size of batter into the pan over medium heat.
Cook for roughly 3 minutes until small bubbles appear on the surface of the pancake. After this, you need to turn the pancake over and cook for another 3 minutes until golden. and slightly crisp on the edges.
Repeat the process with the remaining batter, adding a knob of butter to the pan in between pancake batches if required.
Once you have your pancakes, stack them up and drizzle them in golden or maple syrup, the remaining handful of blueberries and a pinch of Maldon Salt to enhance the sweetness.
What is the difference between American and English pancakes?
The main difference is that an American-style pancake is much thicker in comparison to a traditional English pancake. American pancakes are thicker, smaller and fluffy in texture due to having baking powder as one of the added ingredients to the recipe.
In contrast, English pancakes are thinner and large in size. Unlike being stacked up like American pancakes, they are usually folded or rolled up with the filling inside.
Should you use fresh or frozen blueberries in pancakes?
The best result for blueberry pancakes is using frozen blueberries. The reason for this is because frozen blueberries thaw, in which in doing so will allow the sugar within the pancake batter to stick to them. This results in a sweeter tasting pancake, perfect for breakfast!
How to prevent blueberries from bleeding in your pancakes?
Frustrated that your pancakes are turning a purple-blue colour from adding blueberries into the mixture? Don’t worry, you can prevent this by simply rinsing the frozen blueberries several times in cold water. When the cold water finally turns clear, you know it’s time to finally add them into the pancake batter.
What other toppings can you use on pancakes?
You can become completely creative when it come to choosing the toppings for your pancakes! If you want to go sweet, we have a delicious granola recipe which gives an added crunch of texture to your pancake. If you like all things savoury, why not add a handful of crispy bacon to your stack, resulting in the ultimate balance of sweet and salty.
