Hot cross muffins with custard recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C and line a 12-hole muffin tray with paper cases. Sift 350g self-raising flour, ½ tsp bicarbonate of soda, 2 tsp mixed spice and 1 tsp cinnamon into a large bowl.
2. In a separate bowl, whisk together 125ml sunflower oil, 200ml buttermilk, 2 eggs and 175g caster sugar. Stir through the dry ingredients to combine. Fold through 225g dried mixed fruit and the zest of 1 orange, then divide between the muffin cases.
3. Spoon 200g fresh custard into a disposable piping bag and snip the end. Insert the tip into each unbaked muffin and squeeze a little custard until it starts to swell. Mix 40g plain flour with 3-4 tbsp water to make a thick paste, spoon into a separate piping bag and snip the end to make a 5mm hole.
4. Pipe a cross onto each muffin. Bake for 20-25 mins until risen and lightly browned. Leave to cool for 10 mins, then transfer to a wire rack.
5. Gently heat 100g shredless marmalade in a saucepan over a low heat. Brush the warmed marmalade over the warm muffins to make a sticky glaze before serving.
6. Store leftover muffins in an airtight container in the fridge for up to 3 days.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.