Hot Cross Bun Ambrosia
Got a couple of hot cross buns left over? Make this simple yoghurt and berry dessert that is quick to assemble and big on flavour. We used chocolate buns here, but the fruit version also works well.
Ingredients
50g butter
2 hot cross buns, ideally a few days old, cut into cubes
2 Tbsp brown sugar
50g sugar
1½ cups frozen berries, defrosted
500ml Greek -style yoghurt
Chocolate Easter eggs, broken up
Method
Melt the butter in a frying pan over a medium heat. Add the hot cross bun cubes and brown sugar and cook, stirring occasionally, until lightly toasted and crunchy. Set aside to cool on a baking tray. This step can be done ahead and kept in an airtight container.
Put the remaining sugar in a saucepan with 2 tablespoons water. Bring up to a simmer to dissolve the sugar, then add the berries, stir well, and set aside to cool.
When ready to serve, put a small spoonful of hot cross bun cubes in individual glasses or bowls. Add a spoonful of berries, and then a spoonful of yoghurt. Continue layering up the ingredients and finish with a scattering of the Easter eggs.