Recipes
White chocolate, lemon & raspberry hot cross bun cake
Celebrate the season with an inspired bread and butter pudding and hot cross bun cake combo.
Celebrate the season with an inspired bread and butter pudding and hot cross bun cake combo.
Cook: 1 Hour 20 Mins
Serves: 12
Price: £0.83 per serving
Nutritional Information
Each 123g serving contains
Energy
1531kj
298kcal
1531kj
298kcal
15%
Fat
13.3g
13.3g
Med
19%
19%
Saturates
6.5g
6.5g
High
33%
33%
Sugars
16.7g
16.7g
Med
19%
19%
Salt
0.36g
0.36g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
1245kj/298kcal
Typical energy values per 100g:
1245kj/298kcal
Ingredients
softened butter, for greasing
350ml whole milk
100ml double cream
3 large eggs, plus 1 yolk
50g caster sugar
1 tsp vanilla extract
1 lemon, finely grated zest only
8 Asda Extra Special Lemon & White Chocolate Hot Cross Buns
150g raspberries
75g white chocolate, chopped or broken into small pieces
1 tbsp icing sugar, to garnish
50g fresh raspberries, to garnish
½ lemon, finely grated zest only to garnish
2 tbsp flaked almonds, toasted to garnish
Method
1
Grease and line the base and sides of a 20cm springform cake tin with baking paper. Lay out two sheets of kitchen foil on top of each other, then place the tin in the centre and scrunch it up tightly around the sides – this will help to catch any leaks.
2
In a mixing bowl, whisk the milk, cream, eggs and yolk, sugar, vanilla and lemon zest until well combined then transfer to a jug and set aside.
3
Use a sharp bread knife to slice each bun in half horizontally. Use the bottom half of 6 of these to line the sides of the tin with the cut side facing in. Use the remaining 2 bottom pieces to cover as much of the base as possible with the cut side facing up, slicing or tearing pieces as needed.
4
Take 2 of the top buns and slice or tear them as needed to plug any gaps on the base and sides. You should now have a tin completely lined with hot cross bun pieces.
5
Evenly pour over ? of the milk mixture, then leave to soak for a few moments. Scatter over 100g of the raspberries and 50g of the white chocolate pieces. Cut 2 of the remaining top buns in half vertically, then use these to cover the raspberries and white chocolate. Scatter over the remaining 50g raspberries. Pour over another ? of the milk mixture, then lightly press down so that this layer is fairly level and top with the 4 remaining bun tops. Evenly and gradually pour over the remaining milk mixture, then place the tin on a baking tray and set aside to soak for 15 mins. Preheat the oven to 180°/160°C fan/gas mark 4.
6
Bake the cake for 45–50 mins until deep golden brown. You can check if it is done by inserting a skewer between the buns on the top – it is ready if the skewer has a fairly thick coating of custard as it will firm up as it cools. If the custard/milk mixture is still very runny, return to the oven for a further 5 mins then check again. Cover with foil if it starts to turn too dark.
7
Leave to cool in the tin. Once cool, transfer to the fridge to firm up for at least 2 hours.
8
To decorate, melt the remaining 25g white chocolate in a small heatproof bowl set over a small pan of just simmering water, about 2–3 mins, stirring regularly. Transfer to a piping bag and pipe white chocolate across the hot cross bun crosses. Dust with icing sugar and garnish with raspberries, lemon zest and toasted flaked almonds to serve.
9
Store leftovers in the fridge for up to 2 days. Bring to room temperature before serving.