Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
6 hot cross buns
150 g LANCEWOOD® Medium Fat Plain Cream Cheese
4 white Easter eggs, crushed
500 ml cream
10 ml vanilla essence
80 ml castor sugar
Mini chocolate eggs
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.
Need help converting your millilitres to grams and everthing in between?
Our Conversion & Measurement Tool can do it all!
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: