Tres Leches Hot Cross Buns

Just look at them. Glorious, milk-soaked buns. Why can't all hot cross buns be delicious?

2 hours cook

Serves 6

Hugh Woodward
hottres-1.jpg

Ingredients

  • 6hot cross buns
  • 170mlcondensed milk
  • 170mlevaporated milk
  • 170mldouble cream
  • plus another 200mldouble cream
  • 3 tbsp caster sugar
  • 1 tbsp mixed spice

We've taken tres leches (aka the strangely refreshing three milk soaked Mexican sponge) and brought it to the UK. Hot cross buns are delicious and all, but aren't they a bit... dry? Never again will you have that problem. With this recipe, hot cross buns are transformed from dry and boring to absolutely delicious.

Method

  • Place the hot cross buns in a deep baking dish and stab them all over, top and bottom, with a skewer to allow the milk to soak in.
  • Whisk together the milks and pour over the buns. Allow them to sit, covered in the fridge, for a few hours to soak up as much of the liquid as possible.
  • Just before serving, whip the 200ml cream and sugar together until it makes stiff peaks. Scatter with mixed spice and eat, with a drizzle of any leftover milk.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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