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Hot cross fun

It’s officially hot cross bun season! Discover this year’s delicious range in store, then get inspired with our tasty serving suggestions and ideas to use up the leftovers

These are not just any buns...

In store now at the tasty price of 2 packets for £2.50, this year’s range of hot cross buns is our most tempting yet. It includes our famous Luxury Hot Cross Buns (a Good Food Easter Taste Award winner), filled with plump raisins and spices, our Gluten-free option, and fruity flavours like our Kentish Bramley Apple (they're vegan!), Sweet Orange Seville Marmalade, and Blueberry.

If you want something less traditional, try indulgent treats like our Salted Caramel & Chocolate Hot Cross Buns – winner of Good Food's Best Flavoured Bun – and our kiddie-friendly Mini Chocolate Chip-studded buns. Simply toast and serve with butter and your favouite toppings, and use any leftovers in the recipes below.

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Little wonders

Soft, fluffy, enriched bakes filled with chunks of dark chocolate, our Mini Chocolate Chip Hot Cross Buns are a treat for all the family. 

Pick some up in store now and try them toasted with butter, or treat the family to an indulgent weekend breakfast by serving with hot chocolate for dunking.

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Go for gold

New in store, prepare to be dazzled by our Golden Hot Cross Buns – this year’s must-try Easter treat.

They’re made with golden wholemeal flour – exclusively milled for M&S – and honey, and packed with plump goldenberries, juicy Vostizza currants and Turkish sultanas. Since they’re naturally sweetened with honey there’s no refined sugar, and the wholemeal flour means they’re a source of fibre, too. Serve toasted with our Cornish Gold Butter and a cup of Earl Grey tea: irresistible.

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Fruity French toast

Transform hot cross buns in this irresistible brunch: perfect with our blueberry-flavoured versions.

4 hot cross buns, halved
4 medium eggs
A splash of milk
A pinch of cinnamon
A knob of butter
A handful of blueberries
Maple syrup, to serve

Beat the eggs, milk and cinnamon in a large shallow container. Soak the buns in the egg mix. Heat the butter in a non-stick frying pan over a medium heat, and fry the buns, turning halfway, until golden on both sides. Serve with the blueberries and maple syrup.

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Hot cross bread-and-butter pudding

This family-friendly dessert is a great way to use up leftover buns, and uses the handy cheat of fresh custard, so it’s super easy.

6 hot cross buns, halved
2 tbsp marmalade
1-2 tbsp butter
A handful of raisins
Zest of 1 lemon
1 tub of fresh custard
100ml milk
1 tbsp demerara sugar

Preheat the oven to 190°C/170°C fan/gas mark 5. Stir the custard together with the milk, then grate in the lemon zest. Spread butter and marmalade inside the buns. Sandwich together again and place into a round baking dish. Pour over the custard and scatter over the raisins. Finish with a sprinkling of sugar. Bake for around 30 minutes, until just set.

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