Hot Cross Bun Flapjacks (Pancakes)

Hot Cross Bun Flapjacks (Pancakes)

by | Apr 18, 2019 | 7 comments

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Hot Cross Bun Flapjacks (or pancakes if you’re in other parts of the world) are the best Easter breakfast you never knew you needed! 

SPONSORED

What we (in South Africa) call ‘flapjacks’, others (in Britain) call ‘crumpets’ or ‘pancakes’ (America), but in New Zealand ‘flapjacks’ are what we call ‘crunchies‘. It’s all rather confusing! But no matter what we call them, we can all agree that they are seriously good piled into a stack and loaded with syrup. When I think of flapjacks I have this wonderful memory of sitting on the kitchen counter ‘helping’ my mom whip up (her) and devour (me) a batch. We’d both have syrup dripping down our elbows because we were too impatient to wait for them to cool before putting the syrup on! 

So when Angie over at Lucky Pony, challenged me to Easterify (totally a word) her favourite flapjack recipe using Royal Baking Powder, I was super excited. When a Hot Cross bun loves a flapjack very much, they have cute little Hot Cross Bun Flapjack babies which we can devour for Easter breakfast and all live happily ever after! My secret to the fluffiest flapjacks/pancakes/whatchamacallit is to put a lid on top of the pan when you spoon in the batter. This creates a little oven that lets the Royal Baking Powder work its magic and rise extra high!

What I love about these hot cross bun flapjacks, is that even if you’re not a skilled baker, anyone can make them. It’s a simple recipe that you can make with your kids and gives you that warm fuzzy feeling of making something from just a handful of ingredients. Baking from scratch is so therapeutic – there have been so many studies about it. It increases happiness, decreases stress, gets our creative juices going and gives us a huge feeling of satisfaction – especially when we bake for others (my favourite part). 

I’d love to know what YOUR favourite childhood baking memory is – tell me in the comments below and you could win an R1000 Royal Baking Powder hamper (South African residents only, sorry!). 

Hot Cross Bun Flapjacks
Yields 8
Light, fluffy pancakes spiced with cinnamon, mixed spice and raisins.
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Crosses
  1. 30g (¼ cup) cake flour
  2. 45ml (3 tbsp) water
Flapjacks
  1. 175g cake flour
  2. 15ml (1 tbsp) Royal Baking Powder
  3. 55g soft brown sugar
  4. 1 large egg
  5. 250ml milk
  6. 2 tsp vanilla extract
  7. 40g salted butter, melted
  8. 1 tsp mixed spice
  9. 1 tsp ground cinnamon
  10. 15ml (1 tbsp) mixed peel
  11. 15ml (1 tbsp) raisins and sultanas (or The Kate Tin Dark Baking Chocolate Chips)
  12. Honey, maple syrup or chocolate sauce, to serve
Instructions
  1. In a small bowl, combine the flour and water together, whisking all the lumps out. Pour mix into a disposable piping bag and set aside.
  2. Combine the flour and baking powder in a large bowl and whisk to combine.
  3. Make a well in the centre.
  4. In a separate bowl whisk together the milk, egg, vanilla and melted butter.
  5. Add the wet ingredients into the centre of the well and whisk to make a smooth batter.
  6. Add the sugar, spices, mixed peel and raisins (or chocolate chips) to the remaining batter.
  7. Heat a non-stick frying pan and a little butter to the pan.
  8. Pipe a cross into the pan and carefully drop ¼ cupfuls of the batter on top of the cross. (I have a small 10cm pan which is perfect for this!). Pipe another cross on top of this, if desired.
  9. Place a plate or lid on top of the pan and cook for 2 minutes over low heat until puffed.
  10. Flip the flapjack over and cook for 1-2 minutes.
  11. Stack on top of each other and serve with more butter, honey, maple syrup or chocolate sauce.
Notes
  1. TIP My secret for the fluffiest flapjacks? Cover the pan while they’re cooking!
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The Kate Tin https://thekatetin.com/
Hot Cross Bundts

Hot Cross Bundts

by | Apr 13, 2019 | 0 comments

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These Hot Cross Bundts are a fun spin on hot cross buns. They’re loaded with spice and fruit, topped with a glaze and served with a boozy rum and raisin sauce. 

Hot Cross Bundts
Serves 6
A spiced cake topped with a glaze and served with a rum 'n raisin sauce. Recipe originally created for Food & Home Entertaining Magazine
Print
Total Time
3 hr
Total Time
3 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 250g cake flour
  2. 5g instant yeast
  3. 50g brown sugar
  4. 10ml (2 tsp) ground cinnamon
  5. (¼ tsp) nutmeg
  6. (¼ tsp) cloves
  7. (¼ tsp) allspice
  8. pinch salt
  9. 25g butter, melted
  10. 1 large egg
  11. 125ml (½ cup) full cream milk + extra, if needed
  12. 185ml (¾ cup) roughly chopped The Kate Tin Dark Chocolate
  13. RUM AND RAISIN SAUCE
  14. 250ml (1 cup) maple syrup
  15. 60ml (4 tbsp) brown sugar
  16. 15ml (1 tbsp) water
  17. 45ml (3 tbsp) rum
  18. 60ml (4 tbsp) raisins
  19. 30ml (2 tbsp) butter
  20. GLAZE
  21. 180ml (¾ cup) icing sugar, sieved
  22. 30ml (2 tbsp) lemon juice
  23. 15ml (1 tbsp) water
  24. good-quality vanilla ice cream, to serve
Instructions
  1. 1 In a large bowl combine the flour, yeast, 50g brown sugar, spices and salt and mix
  2. until incorporated. In a separate bowl, whisk the 25g melted butter, egg and milk
  3. together. Pour into the dry ingredients and mix until a sticky dough forms. Add extra milk
  4. to the dough, if needed – it should be soft and sticky.
  5. 2 Turn the dough out onto a floured surface and knead, 8 – 10 minutes, until it forms a
  6. smooth surface and when pressed, the dough springs back. Place the dough in a bowl
  7. and cover with cling film. Leave in a warm area to rise, 1 hour or overnight in the
  8. refrigerator.
  9. 3 When the dough has doubled in size, remove from bowl and knead in the chocolate.
  10. Preheat the oven to 60°C and place a roasting tray filled with water in the bottom of the
  11. oven. Grease a large Bundt tin. Roll the dough out into a long cylinder and place it in the
  12. tin, seal the seam by pinching the ends together. Cover with cling film and place in the
  13. oven to prove, 1 hour or until puffy and doubled in size. Remove from oven, then
  14. increase the heat to 180°C. Remove the cling film from the Bundt and bake, 30 – 45
  15. minutes or until golden brown and cooked through.
  16. 4 For the rum and raisin sauce, in a small bowl, combine the rum and the raisins and
  17. allow them to soak, about 15 minutes. Whisk the maple syrup, 60ml (4 tbsp) sugar and
  18. the water together in a saucepan over medium heat. Whisk until the sugar has
  19. completely dissolved, then add the rum and raisins, along with the butter and simmer
  20. over low heat, 2 – 3 minutes. Set aside until needed.
  21. 5 For the glaze, mix the icing sugar with the lemon juice and water to form a thick glaze.
  22. Drizzle over the cooled Bundt cake and serve with the rum and raisin sauce and ice
  23. cream on the side.
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The Kate Tin https://thekatetin.com/
Cheddar, Sage and Bacon Savoury Hot Cross Buns

Cheddar, Sage and Bacon Savoury Hot Cross Buns

by | Apr 11, 2019 | 2 comments

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 Yes, savoury hot cross buns are here and they’re about to change your life!

Take the same, spicy-sweet hot cross buns we all know and love, stuff them with mature cheddar and sage leaves, wrap them in bacon glazed with maple syrup and what do you have? Probably the best hot cross bun spin-off of all time. Introducing, the savoury hot cross bun!

Savoury Hot Cross Buns with Mature Cheddar, Sage and Sticky Maple Bacon
Yields 12
A savoury twist on the classic Hot Cross Bun! Recipe originally created for Food & Home Entertaining Magazine
Print
Prep Time
30 min
Cook Time
40 min
Total Time
2 hr
Prep Time
30 min
Cook Time
40 min
Total Time
2 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 60g salted butter, cubed, at room temperature
  2. 420g bread flour
  3. 1 tsp salt
  4. 50ml soft brown sugar
  5. 1 tsp mixed spices
  6. 1 tsp ground cinnamon
  7. 1 tsp mixed peel (optional)
  8. 10g Instant dry yeast
  9. 1 large egg, beaten
  10. 200ml warm water
  11. ½ cup raisins or sultanas (optional)
  12. 200g mature cheddar, grated
  13. 200g streaky bacon halved lengthways
  14. 60ml maple syrup, for brushing
  15. 30g fresh thyme sprigs, to garnish
Instructions
  1. Grease and line a 20 x 30cm deep roasting tray.
  2. Rub the butter into the flour and mix in salt, sugar, spices and mixed peel, if using. Add the yeast and mix.  Beat the egg and warm water together and add to the dough. Mix to form a soft dough then knead for 5-10 minutes until smooth and elastic. Mix in the raisins, if using.
  3. Divide the dough into 12  pieces and roll into balls. Roll each ball in the grated cheddar cheese then wrap two slices of bacon loosely over the dough to form a cross. Place the balls in the tray, cover loosely with cling wrap and allow to proof until doubled in size.
  4. Preheat the oven to 180 °C (160 °C for fan-forced). Brush the bacon with the maple syrup and sprinkle the thyme leaves over the buns. Bake in the preheated oven for 30-40 minutes or until golden brown and the buns make a hollow sound when tapped. Serve warm with loads of butter for spreading.
Notes
  1. TIP If you'd prefer the more traditional 'crosses' instead of the bacon, simply omit the bacon then mix together: 60ml (¼ cup) cake flour, 1 tbsp oil and 2 tbsp water. Place in a piping bag and pipe a cross on top of each bun before baking.
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calories
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protein
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The Kate Tin https://thekatetin.com/

Hot Cross Bun Macarons with White Chocolate Ganache

Hot Cross Bun Macarons with White Chocolate Ganache

by | Mar 21, 2013 | 0 comments

I absolutely love baking. I love how it calms my mind after a stressful day – the precision of the measuring and technique distracts me from all the worries and life’s to-do lists. In the moment, it’s just you and the recipe and the wooden spoon. One of my favourite things to do lately when baking, is it create hybrid desserts. It sounds sciency, but it’s basically ‘smooshing’ two recipes together to create one super dessert. In the big food world, they call these ‘Double Desserts’ and I have written about them before. What’s better than one dessert? Well, two. Duh. There is no logic in the world, that could find fault in that conclusion.

Now it doesn’t take a genius to figure out that my favourite holiday is Easter. Chocolate AND fluffy bunnies? Who doesn’t like chocolate and bunnies! But I also love hot cross buns and even though we get them all year round, I flat out refuse to eat them at any other time, except the month leading up to Easter. Toasted with oozy melty butter, thanks. This got me to thinking what else I could infuse with delicious hot cross bun flavour. So, I give you, the hot cross bun macaron!

If you have ever made macarons you will know that the experience has lots of ups and downs. It’s filled with ‘yay’s!’ and ‘oh-no-what-am-I-doing’s’ and afterwards you never seem to remember how unpleasant the experience really was. So when I decided to concoct these, I was excited – and obviously delusional. Humming away to myself I measured out all the ingredients and got to work. Then it started; I remembered the dozens of blogs and articles I’d read as well as the comments made by fellow chefs about these little monsters and how tricky they are to get right. Not to mention how many burst or flat macarons had emerged from my own oven during my numerous recipe attempts! I was promised that this was The One; the best macaron recipe. So my optimism won – this time. I remember my grandmother always used to say a little prayer when she slid something into her oven and I used to think it completely silly until of course it came time to put my macarons in the oven. Yes, I was praying for these macarons. They not only had me praying, they had me sitting on the floor in front of my oven embroiled in a staring match with them, to make sure they rose perfectly. So not only were they making me religious, now the macarons were making me down right crazy too. Having lost years of my life during the baking process, they emerged from my oven perfectly. This recipe really makes the perfect macaron so do give it a try – despite me taking years off my life with the amount of stressing, it’s very hard to flop. But just incase, say a little prayer as you put them in your oven!

Hot Cross Bun Macarons

Makes 50 A LITTLE EFFORT

 

150g almond flour

150g Natura Sugars Demerara Icing Sugar

Pinch of fine salt

55g + 55g egg whites

150g granulated white sugar

40ml water

1 tsp ground cinnamon

1 tsp mixed spice

 

Orange White Chocolate Ganache:

125ml cream

15g butter

zest of 1 orange

250g The Kate Tin White Baking Chocolate, chopped

Extra white baking chocolate, melted for the crosses

 

  1. Line 2 x baking trays with baking paper (not silicone baking mats).
  2. Place the ground almonds, icing sugar and salt in a food processor and pulse until fine. Sift the mixture twice and pulse any remaining lumps until they pass through the sieve.
  3. Add 55g egg whites to the ground almond-icing sugar mixture along with the spices. Do not stir. Set aside.
  4. Place the remaining 55g egg whites in the bowl of an electric mixer. Heat the sugar and water in a saucepan over medium heat and bring to the boil. Simmer until the syrup reaches 115 degrees Celsius on a sugar thermometer. Start whisking the egg whites until they reach soft peak stage. When the syrup reaches 118 degrees, pour the hot syrup down the side of the bowl into the egg whites in a steady stream. Continue whisking until the meringue is thick, glossy and still warm to the touch.
  5. Fold the almond icing sugar mix into the meringue in two parts, using a metal spoon or spatula.
  6. Keep folding until the batter is glossy and forms a thick lava-like ribbon when dropped off the spoon (to test, drop a blob on the baking tray and tap 3 times – it should spread nicely).
  7. Place in a piping bag and pipe 5 cm rounds, leaving enough room for spreading (use my template for best results!).
  8. Tap the baking tray firmly on the work surface 3 times to remove the bubbles and for the macarons to spread slightly. Allow to stand at room temperature for 45-55 minutes or until the surface of the macaron no longer feels tacky to the touch (it shouldn’t stick to your finger).
  9. Preheat the oven to 150 degrees Celsius and move your oven rack to just below the middle rack.
  10. When the oven is ready, place one tray of macarons in the middle of the oven and bake for 12-13 minutes. They are ready when the feet feel firm. Allow them to cool on the baking tray before removing them.
  11. To make the ganache, place the chopped chocolate, butter and zest in a bowl. Heat the cream to just below boiling point and pour over the chopped chocolate. Allow to stand for 5 minutes then stir until smooth. Cover with cling wrap and allow to set at room temperature. Depending on how hot it is, this may take a few hours. You can speed up the process by refrigerating it for 30 minutes and checking the consistency every now and then. It should be spreadable.
  12.  Use the melted white chocolate to pipe crosses onto half the macarons. 
  13. Pipe a blob of white chocolate ganache on the other half the macarons and sandwich the macaron shells together.
  14. Leave them for a day after filling (refrigerated) so they absorb the moisture from the filling and become chewy.
NOTES
  1. Filled macarons freeze exceptionally well. Layer them in an airtight container with baking or wax paper in between each layer and freeze. Simply defrost and allow to come to room temperature before serving.