• ½ x 375g pack ready rolled shortcrust pastry
  • 150g be good to yourself hot cross buns, roughly torn
  • 300g golden syrup
  • 1 medium British free range Woodland egg, beaten
  • 1 orange, zest only
  • ½ teaspoon Fairtrade ground ginger
  • ½ teaspoon Fairtrade ground cinnamon
  • 2 tablespoons single cream
  • 6 tablespoons 50% less fat crème fraîche, to serve


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas mark 5 and place a baking tray in the oven to heat up.

  2. 2

    Line a 20cm tart tin with the pastry, prick the base with a fork, and chill in the fridge while you prepare the tart mixture. 

  3. 3

    Whiz the hot cross bun pieces in a food processor until you have breadcrumbs,then transfer to a bowl.

  4. 4

    Pour the golden syrup into a small pan, and place over a gentle heat. Bring to a simmer then pour over the breadcrumbs, and add the egg, orange zest, ginger, cinnamon and cream. Stir to combine.

  5. 5

    Remove the pastry case from the fridge and pour in the filling mixture. Carefully put the tart onto the preheated baking tray and cook for 35 minutes, until golden.

  6. 6

    Serve with a dollop of crème fraîche.

Nutritional Details

Each serving provides
  • Energy 1566kj 374kcal 19%
  • Fat 11.8g 17%
  • Saturates 5.9g 30%
  • Sugars 44.8g 50%
  • Salt 0.6g 10%

% of the Reference Intakes

Back to top