Gingerbread Caramel Hot Cross Bun Bake
Serves 6 people
15 min prep
10 min cook
Soft, sticky and spiced. This Gingerbread Caramel Hot Cross Bun Bake is tino reka (very delicious)!
Recipe by Naomi Toilalo - @whanaukai, using New World Gingerbread Caramel Brioche Hot Cross Buns and Barker's Gingerbread Caramel Spread.
Ingredients
- 6 New World Gingerbread Caramel Brioche Hot Cross Buns
- 270 g Barker’s Gingerbread Caramel Spread
- 1/2 cup Kirīmi (cream)
- 1/4 cup Wai ārani (orange juice)
- 1/2 tsp Tote (salt)
Method
- Preheat the oven to 180°C.
- Line a 20cm x 15cm tray with baking paper.
- Place 6 New World Gingerbread Caramel Brioche Hot Cross Buns in to the tray.
- Add the Barker's Gingerbread Caramel Spread in to a small pot. Pour in the kirīmi (cream), wai ārani (orange juice) and tote (salt). Kaurorihia (stir it).
- Set it over medium-high heat and boil for 2-3 minutes.
- Remove from the heat and drizzle the karamea (caramel) over the top of each rohi rīpeka (hot cross buns).
- Place the tray in to the preheated oven and bake for 10 minutes.
- Remove from the oven.
- Plate the rohi rīpeka (hot cross buns) and drizzle over the extra karamea (caramel) from the bottom of the tray. Reveal the gooey caramel centre as you tuck in!
