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Ingredients
6 hot cross buns
150 g LANCEWOOD® Medium Fat Plain Cream Cheese
4 white Easter eggs, crushed
500 ml cream
4 eggs
10 ml vanilla essence
80 ml castor sugar
To serve:
Mini chocolate eggs
Method
Preheat the oven to 180°C. Cut open the hot cross buns. Spread a thick layer of cream cheese on the inside and sprinkle with the crushed white Easter eggs. Close the hot cross buns and place in a greased baking tray. Add the cream, eggs, vanilla essence and castor sugar to a mixing bowl and whisk together until well combined. Pour over the hot cross buns. Bake for 25 – 35 minutes, or until the egg mixture has set and the hot cross buns are golden brown. Serve warm with mini chocolate eggs.