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Jamie's ploughman's hot cross buns recipe

Jamie's ploughman's hot cross buns recipe

1 rating

Jamie says: "Savoury bread and butter pudding meets a ploughman’s in this tasty number that heroes Tesco Finest 9 Mini Hot Cross Buns. Stuffed with oozy Cheddar cheese and tangy sandwich pickle, then baked until puffed up and golden, this is a great get-ahead option. Simply assemble the night before and stash in the fridge, they’ll be ready to bake when needed. " See method

  • Serves 4
  • Takes 50 minutes
  • 459 calories / serving
  • Vegetarian


  • 1 x 9-pack Tesco Finest Mini Hot Cross Buns
  • 3 tbsp sandwich pickle
  • 75g mature Cheddar cheese
  • 4 large free-range eggs
  • 200ml semi-skimmed milk
  • 2 sticks of celery
  • 1 eating apple
  • 2 Little Gem lettuce (250g)
  • extra-virgin olive oil
  • red wine vinegar

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    8g 38%
  • Sugars

    29g 32%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 52.7g Protein 20.4g Fibre 4.6g


Jamie Oliver 155x255

  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Keeping them as one, cut through the hot cross buns horizontally, then lay the bases in a snug-fitting baking dish. Spread with the pickle and grate over the cheese.
  3. Beat the eggs with the milk, season generously with black pepper, then pour half of the mixture into the dish. Top with the lids and pour over the remaining egg mixture. Bake for 25 mins or until golden and bubbling.
  4. On a large board, trim the celery, core the apple and cut into quarters, then finely slice it all. Separate the lettuce leaves. Add all the fruit and veg to a bowl, then drizzle over a little extra-virgin olive oil and red wine vinegar. Season with sea salt and pepper, then toss well. Serve alongside the cheese and pickle buns.

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