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Hot cross yums 

It’s never too early to stock up on these seasonal treats. Look out for our full range in the Foodhall.
A selection of M&S hot cross buns

These are not just any hot cross buns

These are full-on-flavour, extra-special M&S hot cross buns. Discover a bun for every taste in store, from the classic fruit-packed treat to vegan Plant Kitchen versions, gluten-free buns from our Made Without range and even chocolatey and banoffee varieties.

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Brilliantly banoffee

Traditionalists, look away now. With salted caramel fudge pieces and banana purée, we’ve packed all the flavours of banoffee pie into a hot cross bun. Super-soft and squidgy eaten straight out of the pack, but even more decadent toasted and smothered with melting butter, this is one treat you need to get your hands on this year.

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Banoffee hot cross buns
 
Extremely cheesy hot cross buns filled with avocado, halloumi and fried egg

Say cheese 

Our extremely cheesy hot cross buns are filled with West Country cheddar and red leicester. Try them toasted with plenty of butter, or take things up a notch with our brilliant brunch idea. Fill the bun with sliced avocado, griddled halloumi, an oozy fried egg, coriander leaves and a little sriracha for a spicy kick.

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A little bit of luxury 

Packed full of juicy sultanas and currants, orange and lemon peel and a unique spice blend, our luxury hot cross buns are amazing served lightly toasted with lashings of butter.

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Luxury hot cross buns with butter
 
Extremely chocolatey hot cross buns with butter

Extremely chocolatey hot cross buns 

Chocoholics, listen up. Made with a rich, dark chocolate dough and studded with milk and dark chocolate chunks, our extremely chocolatey hot cross buns are a brilliant alternative for anyone who isn't a fan of the traditional fruity versions.

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Bring on the Bramley buns 

Filled with apple compote, juicy sultanas and a hint of cinnamon, our Bramley apple hot cross buns taste great served toasted with butter. Or take things up a notch and use them in this seriously tasty mini trifle idea.

Tear a Bramley apple hot cross bun into the bottom of a glass. Add 1 tbsp Collection extra-thick salted caramel cream, followed by apple slices and a layer of apple sauce. Add a layer of custard, then another layer of apples. Finish with more salted caramel cream and some chopped hazelnuts.

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Bramley apple trifles
Plant Kitchen vegan hot cross buns

100% vegan, 100% decadent 

Following a plant-based diet doesn’t have to mean missing out on this Easter fave. Packed full of juicy fruit, our Plant Kitchen vegan hot cross buns feature a unique spice blend and an irresistible texture.

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Made Without, made with flavour

These Made Without wheat hot cross buns are gluten-free, but give you the satisfying texture and signature hot cross bun flavour you crave with orange-soaked mixed vine fruits and spices.

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Made Without Wheat hot cross buns

Hot cross bun recipes

Pulled pork and apple hot cross bun sliders

Pulled pork and apple hot cross bun sliders

The perfect match for our Bramley apple buns? Slow-cooked pork, creamy slaw and jalapeños

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Pulled pork and apple hot cross bun sliders

    • 1 pack (570g) M&S slow-cooked Carolina BBQ pork shoulder
    • 4 M&S Kentish Bramley apple hot cross buns
    • 1 pack (300g) M&S beetroot, apple and pink cabbage slaw 
    • Handful jalapeños, to serve 
    • Small bunch coriander, chopped, to serve 
    • 1 red chilli, sliced, to serve
    1. Cook and prepare the pork according to pack instructions, then shred. 
    2. Cut the hot cross buns in half, then fill with the shredded pork and slaw. Top with the jalapeños, coriander leaves and sliced red chilli, then serve.
banoffee bread and butter pudding in tray

Banoffee bread and butter pudding

This indulgent twist on a classic dessert makes the perfect Easter centrepiece

See the recipe

Banoffee bread and butter pudding

    • 60g unsalted butter, softened, plus extra to grease
    • 250ml milk
    • 250ml single cream
    • 1 tsp vanilla extract
    • 80g M&S sticky toffee sauce, plus extra to serve
    • 3 eggs, plus 2 extra egg yolks
    • 8 banoffee hot cross buns, halved
    • 1 large ripe banana, sliced
    • Ice cream or cream, to serve
    1. Preheat the oven to 160°C/140°C fan. Grease a baking dish with butter and set aside.
    2. Pour the milk, cream, vanilla extract and sticky toffee sauce into a small saucepan set over a medium heat. Bring to just below a simmer.
    3. Place the eggs and egg yolks into a large bowl and whisk gently to combine (try not to incorporate too much air as you go). Pour over the hot milk mixture, whisking constantly until combined.
    4. Butter the hot cross bun halves and arrange the slices in the prepared baking dish with the crusts facing up, nestling slices of banana in between. Pour over the custard mixture and set aside for 15 minutes to soak.
    5. Cover the dish with foil and cook for 30 minutes. Increase the oven temperature to 200°C/180°C fan, remove the foil from the dish and cook for a further 15 minutes, or until the buns are golden-brown and the custard has just set. Set aside for 15 minutes, then drizzle with sticky toffee sauce and serve warm with ice cream or cream.
Hot cross bun ice cream sandwiches

Hot cross bun ice cream sandwiches

Classic hot cross buns with hot cross bun flavour ice cream? Yes, please

See the recipe

Hot cross bun ice cream sandwiches

    • 6 M&S luxury hot cross buns
    • 450ml milk
    • 150ml double cream
    • 6 egg yolks
    • 150g caster sugar
    • 1 tbsp brandy
    • ½ tsp vanilla bean paste
    1. Make the ice-cream the night before. Toast 2 hot cross buns and place in a shallow bowl, then pour over 150ml milk and leave to soak for 30 minutes. 
    2. Strain through a sieve and top up with the remaining milk, then pour into a saucepan. Add the cream and heat until almost at boiling point.
    3. In a separate bowl, whisk the egg yolks, sugar, brandy and vanilla paste. Pour the hot milk over the top and whisk. Return to the pan and heat until the mixture reaches 75°C.
    4. Chill in the fridge, then transfer to an ice-cream maker (if you have one) and churn, or cover and put in the freezer until frozen, whisking every half hour to stop ice crystals forming.
    5. Meanwhile, tear another hot cross bun into small pieces and toss with some sugar, then bake on a tray at 180°C/160°C fan/gas mark 4 until golden. Add the pieces to the ice cream for the last five minutes of churning or on your final whisk. Finally, transfer the ice cream to a container and keep in the freezer.
    6. When you’re ready to serve, toast the remaining 3 buns and use a cookie cutter to cut 3 rounds of ice-cream. Serve the ice cream in the toasted buns.

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