Preparation
- 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.
- 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.
- For the hot cross churros, cut each hot cross bun in half and then slice each half into three chunky fingers.
- 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.
- Transfer the sauces to two bowls and then serve the hot cross bun churros alongside for dipping.
Try this clever new way to enjoy hot cross buns – the dipping sauces are heavenly!