CARAMELISED FRUIT & YOGHURT FILLED HOT CROSS BUNS

For the ultimate breakfast or dessert at home, whip up this showstopper from Jackson's of Yorkshire.

INGREDIENTS

4 Jacksons of Yorkshire’s Tea Infused Hot Cross Buns
50g-75g Estate Dairy salted cultured butter
2 heaped tbsp icing sugar
1 Bramley apple, sliced
1 small ripe Mango, peeled & sliced
1 small punnet raspberries
1 small punnet blueberries
100ml Estate Dairy Greek Style Yoghurt
fruit coulis or syrup to drizzle

METHOD

1. Gently melt the butter in a large wide frying pan. When melted, add the sliced apple and mango and sprinkle over the icing sugar. Cook very gently for 3-5 minutes on a low heat until the sugar starts to melt.

2. Add the raspberries and blueberries and gently swirl the pan just to coat the fruit in the caramel. Remove from the heat.

3. Leave fruit to cool in the pan until room temperature. When cool enough to handle, remove the fruit with a slotted spoon and set aside.

4. Meanwhile, cut the Jacksons of Yorkshire Tea-Infused Hot Cross Buns horizontally into 3 slices and toast under a hot grill.

5. When toasted, spread the two layers of the buns with the yoghurt.

6. Using a tablespoon, or spatula, divide the fruit equally amongst the layers of the buns and drizzle with your favourite fruit coulis or syrup.

Serve warm and enjoy!