photo: Marks & Spencer

十字面包英式松糕

6人份

材料
十字面包4个,切半
蒸馏香料朗姆酒90毫升
香蕉3根
原蔗糖30克
牛油50克
咸焦糖酱520克
马达加斯加香草蛋奶酱500毫升
黑巧克力80克
淡奶油380毫升
兔子小饼干1把

做法
1.中火预热烤箱,把十字面包放在烤箱中下层,烤至两面金黄,刷上蒸馏香料朗姆酒,在一个大型玻璃甜品碗的底部铺一层。
2.把香蕉沿着长度切开,排列在铺好烘焙纸的烤盘上,撒上原蔗糖和牛油,放进烤箱烤2-3分钟至糖融化,取出稍微放凉。
3.把咸焦糖酱淋在十字面包上,然后在上面铺上烤香蕉,再铺一层香草蛋奶酱,接着撒上黑巧克力碎。
4.把淡奶油轻轻打发至软性发泡,堆在蛋奶酱上,缀以兔子小饼干即可。

Hot Cross Bun-offee Trifle

serves 6

Ingredients
4 hot cross buns, halved
90ml distilled spiced rum spirit drink
3 bananas
30g demerara sugar
50g butter
520g salted caramel sauce
500m Madagascan vanilla custard
80g dark chocolate
380ml whipping cream
1 handful Scrummy Bunny Munch

Method
1.Preheat the grill to medium. Toast hot cross buns under a medium grill on both sides, until golden. Brush with distilled spiced rum spirit drink before arranging in one layer in a large glass trifle bowl.
2.Slice bananas lengthwise and arrange on a parchment-lined baking tray. Sprinkle with demerara sugar and dot over butter. Place under the grill for 2-3mins, until sugar caramelises. Allow to cool a little.
3.Pour salted caramel sauce over hot cross buns before layering over bananas followed by Madagascan vanilla custard. Grate over dark chocolate.
4.Gently whip whipping cream until it forms soft peaks, then pile this on top of custard. Finish by decorating with Scrummy Bunny Munch.

Text/若昕
Photo/Marks & Spencer