Jamie's Head of Food Styling
By Ginny Rolfe
10 mins
Not Too Tricky
serves 1
About the recipe
Inspired by my dear mum – who always has Christmas cake with Cheddar and Eccles cakes with a wedge of Lancashire – these cheesy hot cross buns are perfect for making the most of Easter leftovers. This might not be your usual hot cross bun topping, but trust me, it’s delicious!
Recipe From
Ingredients
1 hot cross bun
1 teaspoon unsalted butter, softened
30g 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
Top Tip
*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.
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.
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