Hot cross bun churros

Preparation

Try this clever new way to enjoy hot cross buns – the dipping sauces are heavenly!

1. Start by making the sauces. For the caramel sauce, put the caster sugar in a pan with 60ml of water and heat gently until the sugar has dissolved. Bring to a simmer until you have a dark golden caramel colour, then carefully pour in 75ml of the double cream, taking care as the sauce will bubble up. Add a pinch of salt, stir well and set aside.

2. For the chocolate sauce, break up the dark chocolate into small pieces and put in a pan with the remaining cream for richness. Heat gently until the chocolate has melted and you have a smooth sauce. Set aside.

3. For the hot cross churros, cut each hot cross bun in half and then slice each half into three chunky fingers.

4. Whisk together the eggs, milk and vanilla extract. In a separate shallow bowl, mix the light brown sugar and cinnamon. Heat the butter in a large frying pan until foaming. Dip the hot cross bun fingers into the egg mixture until well coated and then fry in the pan for 3-4 minutes, turning until golden and crisp. Remove from the pan and roll each finger in the sweet cinnamon sugar.

5. Transfer the sauces to two bowls and then serve the hot cross bun churros alongside for dipping.