“Drawing inspiration from my beloved mum, who always enjoys pairing Christmas cake with Cheddar and Eccles cakes with a slice of Lancashire cheese, I’ve crafted these cheesy hot cross buns. They’re an ideal way to utilize Easter leftovers. While this topping may not be what you typically expect on hot cross buns, believe me when I say it’s absolutely delicious!”
Ingredients:
- 1 hot cross bun
- 1 teaspoon unsalted butter , softened
- 30 g of your favourite melty cheese, such as Cheddar, Red Leicester, Brie
- 1 heaped teaspoon of your favourite condiment, such as piccalilli, Branston pickle, mango chutney
- 2 cornichons or gherkins (optional)
- a handful of mixed leaves , to serve
Method:
- Halve the hot cross bun, then lightly butter the insides.
- Coarsely grate or slice your chosen cheese and scatter over each half.
- Spoon over your chosen condiment, then slice and place the pickles on top.
- Arrange the hot cross bun halves in the air fryer in a single layer and cook at 180°C for 6 minutes, or until the cheese has melted, then replace the lid on each bun. Serve with a seasonal green salad.
Tips:
*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.
Nutrition per serving:
- Calories: 363 18%
- Fat: 16g 23%
- Saturates: 9.3g 47%
- Sugars: 19.1g 21%
- Salt: 1.2g 20%
- Protein: 14g 28%
- Carbs: 38.9 g15%
- Fibre: 3.6g-
