As Easter approaches, Mzansi is gearing up to celebrate with traditional treats and delectable desserts. Among them, a new star emerges on the scene: the hot cross bombe, a captivating creation that promises to be the centrepiece of any festive gathering.
Crafted to impress, this dessert marries the beloved flavours of hot cross buns with the indulgence of creamy ice cream, creating a symphony of taste and texture. What’s more, this showstopper can be prepared well in advance, allowing hosts to focus on other aspects of their celebrations without compromising on taste.
Delicious and decadent
To conjure this culinary masterpiece, simply halve packets of chocolate hot cross buns and line a bowl, creating a tantalising outer layer. Fill this bun-lined vessel with layers of luscious vanilla caramel-flavoured dairy ice cream, then seal the deal with the remaining bun halves. A night in the freezer transforms this assembly into a frozen delight, ready to enchant taste buds.
But the magic doesn’t stop there. A homemade caramel sauce, rich with butterscotch notes, elevates this dessert to new heights. Drizzled generously over the finished bombe, it adds a decadent touch that’s sure to leave guests craving more.
To serve, adorn the bombe with a handful of vibrant red berries and an array of candy-coated chocolate eggs, adding a festive flair that delights both the eyes and the palate. For those eager to indulge, the butterscotch sauce awaits on the side, ready to be poured over each serving, ensuring every bite is a symphony of sweetness.
- With Easter approaching, the old debate over hot cross bun toppings resurfaces, showcasing diverse preferences among enthusiasts. Pick n Pay responds with innovative offerings like Pink Apple & Caramel and Honey Burst & Cranberry, catering to varied tastes. Nicki Russell, Pick n Pay’s head of product, emphasises the company’s commitment to blending international trends with local preferences.
Recipe: Hot cross bun bombe
Serves 10 to 12
Preparation time: More than 1 hour
Ingredients list
- 2 packets (12) PnP chocolate hot cross buns, halved
- 2L PnP vanilla caramel flavoured dairy ice cream
- Handful red berries, for serving
- 1 packet (6s) PnP candy-coated chocolate eggs, for serving
Caramel sauce:
- 1 cup (250ml) sugar
- ⅓ cup (80ml) cream
- ¼ cup (60ml) cold butter
Method
- Line a 2L bowl with clingfilm, then line the sides of the bowl with the top halves of the buns to create the outer layer, making sure there are no gaps.
- Fill bun-lined bowl with ice cream.
- Top with remaining hot cross bun bottoms to form a base.
- Cover with clingfilm and freeze overnight (or for at least 4 to 5 hours).
- For butterscotch sauce, place sugar in a saucepan and add enough water to wet the sugar – about ¼ cup (60ml).
- Bring to a gentle simmer while stirring sugar until dissolved. (Once sugar has dissolved, stop stirring, as this can crystalise sugar, and bring to the boil.)
- Boil until sugar turns an amber colour and large bubbles appear. (Swirl the pot if only one side changes colour – it happens quickly, so keep a close eye.)
- Once sugar is a rich amber colour, add cream and butter all at once.
- Swirl to combine and cook for a moment longer on lower heat. Set aside.
- Invert bowl to turn out the bombe and top with berries and candy-coated eggs.
- Serve with sauce on the side.
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