Tres Leches Hot Cross Buns

Just look at them. Glorious, milk-soaked buns. You'll never want to eat them any other way.

2 hours cook

Serves 6

Hugh Woodward

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.