Thursday, 3 April 2008


Serves: 2 or 4 as a snack

· 4 slices Warburtons Hot Cross Bun Loaf
· 1 medium egg
· ½ tsp vanilla extract
· 15g (½oz) caster sugar
· 150ml (¼pt) semi skimmed milk
· 25 g (1 oz) butter
· 100g (4 oz) fresh or frozen raspberries
· 100g (4 oz) strawberries, sliced
· 2 tbsp clear honey, plus extra for drizzling

1. Cut the slices of bread diagonally, beat together the egg, vanilla extract, sugar and milk in a shallow bowl. Dip the pieces of loaf into the egg mixture, turning them to coat both sides.

2. Melt the butter in a large non stick frying pan. When it starts to bubble, add the soaked loaf. Cook for about 1-2 minutes per side, until golden brown. Share between 2 warmed plates.

3. Gently heat the raspberries and strawberries with 2tbsp of clear honey for about 1 minute. Spoon over the loaf and serve at once, drizzled with extra honey.

Cook’s Tip: Warm 150g (6 oz) blueberries in the honey and use instead of raspberries and strawberries for a change. For extra indulgence, serve with Crème Fraîche, thick Greek Style yoghurt or single cream.

1 comment:

Sylvie said...

Yum, that looks just like what the doctor ordered.