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Jamie's crunchy hot cross bun dippers recipe

Jamie's crunchy hot cross bun dippers recipe

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Jamie says: "Inspired by the viral crunchy croissant hack, I’ve turned a pack of Tesco Finest 4 Blueberry & Lemon Hot Cross Mini Loaves into the ultimate in crispy dippers. Teamed with compote-rippled yogurt and a sprinkling of nuts, this is perfect for a brekkie, brunch or dessert. The hot cross mini loaves are rolled out until thin, baked with maple syrup till crisp, then they’re ready to dunk!" See method

  • Serves 4
  • Takes 30 minutes
  • 360 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 350g bag of frozen blueberries
  • 1 lemon
  • 1 x 4-pack of Tesco Finest Blueberry & Lemon Hot Cross Mini Loaves
  • 25g unsalted butter, at room temperature
  • 3 tbsp maple syrup
  • 300g natural yogurt
  • 1 tsp vanilla paste
  • 20g mixed nuts
Source of manganese, which contributes to the maintenance of bones

Each serving contains

  • Energy

    1500kj
    360kcal
    18%
  • Fat

    12g 18%
  • Saturates

    6g 30%
  • Sugars

    27g 29%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 50.9g Protein 9.3g Fibre 3.5g

Method

Jamie Oliver 155x255

  1. Preheat the oven to gas 4, 180°C, fan 160°C. To make a quick compote, put the blueberries in a small pan over a low heat, squeeze in the lemon juice and cook for 8 mins, or until the blueberries have defrosted and started to soften and burst. Remove from the heat and set aside to cool.
  2. Slice each hot cross bun mini loaf into 3, horizontally. Then, laying the slices side-by-side, gently roll with a rolling pin until 3mm thick. Line a baking tray with baking paper, spread with half of the butter, and drizzle over 1½ tbsp of maple syrup. Arrange the flattened mini loaf slices on top in a single layer and drizzle with 1½ tbsp of maple syrup.
  3. Evenly dot over the remaining butter, then place a second sheet of baking paper on top and another baking tray on top of that to hold them in place. Bake for 15 mins, or until golden and crisp, then remove (they will get crunchier as they cool).
  4. Whip the yogurt and vanilla paste together until silky smooth, then ripple in the blueberry compote. Smash or finely chop the nuts.
  5. To serve, divide the yogurt mix between bowls, scatter over the nuts and serve with the crunchy hot cross bun dippers.

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