Quick and easy hot cross buns to see you and the family through Easter

YOU know Easter is approaching when there are hot cross buns galore on sale.

The sweet treats are traditionally eaten on Good Friday to mark the end of Lent.

They are surprisingly easy to make and taste fantastic still warm from the oven.

Here are some recipes to bake your own.

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Quick and easy hot cross buns – 20p per person

(Makes 10)

Preparation time: 10mins plus one hour for proving. Cooking time: 15 mins. Each ­contains 240cals (12% of an adult’s daily recommended intake), 5g fat (7%), 3g sat fat (15%), 19g sugar (21%), 0.7g salt (12%).

YOU NEED:

For the buns:

500g Morrisons crusty white bread mix

2 heaped tsp mixed spice 50g butter, chopped 50g golden caster sugar

50g mixed peel

85g currants

100ml milk

1 large egg For the crosses and the glazes:

3 tbsp plain flour

Golden syrup, for brushing

METHOD: In a bowl, combine the bread mix with the spice and sugar. Rub in the butter with your fingertips. Stir in the peel and currants.

Add 100ml water to the milk, then beat in the egg and pour into the dried ingredients. Mix to a very moist dough (the wetter the better).

Leave for five mins then cut into ten equal pieces and roughly shape into buns with oiled hands (this helps to stop the mixture sticking too much). Even though the mixture is very moist, try not to use extra flour as it will toughen the dough.

Space the buns apart on two greased baking sheets, cover loosely with cling film, then leave in a warm room until they are about 50 per per cent bigger. This will take about an hour depending on how warm and moist the environment is.

When the buns have risen, heat oven to 220C and make the crosses. Mix the flour with 2½ tbsp water to make a paste. Pour into a plastic food bag and make a tiny nick in one of the corners.

Pipe crosses on each bun. Bake for 12-15 mins until risen and golden.

Trim the excess cross mixture and brush with golden syrup.

TIP:  THE buns will keep fresh for a day and after that you can use them in the Easter bun pudding recipe or serve toasted.

Easter bun pudding – 43p per person

(Serves 4)

Preparation time: 20 mins. Cooking time: 25mins. Each contains 351cals (18% of an adult’s daily recommended intake), 16g fat (23%), 8g sat fat (40%), 19g sugar (21%), 0.7g salt (12%)

YOU NEED:

75g single cream

400ml milk

2 eggs 30g caster sugar

½ tsp vanilla extract

½ tsp ground cinnamon

10g low-fat spread

4 hot cross buns

20g milk chocolate, roughly chopped

METHOD: In a jug, mix together the cream, milk, eggs, sugar, vanilla extract and cinnamon. Use the low-fat spread to grease a large baking dish.

Roughly tear up the bases of the hot cross buns, leaving the tops whole, place the pieces in the baking dish and sprinkle with the chocolate.

Pour over three-quarters of the milk mixture. Dip the bun tops in the remaining milk mixture to soak up the liquid then arrange on top. Leave to sit for 30 mins.

Heat the oven to 170C. Bake for 35 mins or until set and puffed up.

TIP: SERVE warm with low-fat creme fraiche or ice cream.