3 yummy ways to use up day-old hot cross buns

Don’t let day-old hot cross buns go to waste! Make the most of your leftovers with these yummy recipes.

Hot cross bun rusks

Makes 24 // Cooking time 2-3 hours 20 minutes

⅓ cup sugar
8 hot cross buns
100 g butter, melted

Place the oven rack in the middle of the oven and preheat the oven to 140°C. Line a large baking tray with baking paper and place a wire rack on top.
Sprinkle the sugar on a plate.
Cut each hot cross bun into 3 fingers. Brush each finger with melted butter and gently roll in the sugar to coat.
Arrange the fingers on the wire rack. Bake for 2–3 hours, until dried out.
Remove and leave to cool. Store in an airtight container.

Recipe: Juleta Hirner
Styling: Andrea Kühn
Photography: Kendall-Leigh Nash // HMimages.co.za

Serves 8–10 // Freezing time 10 hours // Cooking time 5 minutes

For the ice cream cake

3 A4 acetate sheets
6 hot cross buns
½ cup butter, melted
2 1.8 L tubs vanilla ice cream
2 tins mango, drained and puréed
Pulp of 5 granadillas

For the granadilla sauce

Pulp of 5 granadillas
½ cup sugar

To serve

2 cups double cream
2 mangoes, peeled and sliced

For the ice cream cake

Line the base of a 23 cm springform cake tin with baking paper. Place the acetate sheets around the sides of the tin to create a higher ‘wall’ inside the cake tin.
Place the hot cross buns in a food processor and process until rough crumbs form. Transfer to a bowl and mix in the butter.
Press the crumbs into the bottom of the cake tin, making sure the surface is flat. Freeze until needed.
Place one of the 1.8 L tubs of ice cream in a bowl. Allow to soften slightly.
Mix in the mango purée and granadilla pulp, then spread on top of the base. Freeze for 4 hours.
Remove the remaining 1.8 L of ice cream from the freezer and allow to soften slightly. Spoon on top of the other ice cream layer and smooth the surface. Freeze for 6 hours or until properly frozen.

For the granadilla sauce

Place the granadilla pulp and sugar in a small pot over medium heat and bring to the boil. Simmer for about 5 minutes or until the mixture has a syrup consistency.
Remove from the heat and allow to cool completely.
Place the ice cream cake on a serving plate and top with cream. Decorate with sliced mango and drizzle with granadilla sauce just before serving.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz// HMimages.co.za

Also read: Recipes for an unforgettable Easter feast

2L vanilla ice cream, softened
1 tsp ground cinnamon
pinch of nutmeg
2-3 hot cross buns, chopped into chunks

Mix ice cream, cinnamon and nutmeg in a large bowl until well combined.
Gently fold through hot cross buns.
Freeze for an hour or until firm.
Serve in sugar cones, on waffles, or scooped and scattered with fresh berries in bowls.

Also read: Easter showstoppers with store-bought essentials