Hot Cross Bundtlettes

Makes 6

Hands-on Time 1 hour (plus overnight for soaking the fruit)

Proving Time +2 hours

Baking Time 12-15 minutes

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Ingredients

• ½ Hot Cross Bun dough recipe

• 15g unsalted butter

• 60g plus 2 tbsp plain flour

• 50ml water

• 50g light brown sugar

• 1 tsp ground cardamom

• ½ tsp mixed spice

• 2 tbsp apricot jam

Equipment

• Microwaveable bowl

• Microwave

• Pastry brush

• Bundtlette tin

• Mixing bowl

• Spatula

• Piping bag and 5mm circular nozzle

• Scissors

• Tea towel

• Square of foil

• Wire rack

Method

1. Prepare the Tin

• Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

• Melt the butter in a microwaveable bowl in 20-second bursts, stirring between each blast.

• Brush the melted butter evenly over the bundtlette tin, ensuring every nook is coated.

• Divide 2 tablespoons of flour between the 6 bundtlettes. Shake and tap to coat the insides, then discard excess flour.

2. Make the Cross Paste

• In a mixing bowl, combine 60g of flour and the water. Stir until a thick paste forms.

• Transfer the paste to a piping bag and pipe it into the deepest troughs of the bundtlettes.

3. Prepare the Dough

• In a clean mixing bowl, mix the sugar, cardamom, and mixed spice.

• Snip pieces of the Hot Cross Bun dough using scissors. Roll each piece in the spiced sugar and divide evenly among the 6 bundtlettes.

• Bake the Bundtlettes

• Cover the tin with a tea towel and let the dough prove until doubled in size.

• Bake on the middle shelf for 25 minutes.

4. Finish and Serve

• Let the bundtlettes cool in the tin for 15 minutes, then turn them out onto a wire rack to cool completely.

• Melt the apricot jam in the microwave in 20-second bursts, stirring between each blast. Brush the melted jam over the bundtlettes.

Enjoy!