If you can’t get enough of Hot Cross Buns at Easter time, why not give this festive dessert idea a go – using our Rutherglen Muscat to take it to that indulgent next level. Only three ingredients necessary and oh-so-moreish!

INGREDIENTS:

• 6 Hot Cross Buns (we used ones from our friends at Nord Bakery)
• 1 litre of vanilla ice cream
• 100ml of Rutherglen Muscat

METHOD:

STEP ONE: Slice Hot Cross Buns in half (lengthways) and toast to your liking.

STEP TWO: Whilst your hot cross buns are toasting, mix the softened vanilla ice cream with the Rutherglen Muscat in a mixing bowl.

STEP THREE: Once the buns are toasted, place one scoop of ice cream onto each hot cross bun.

STEP FOUR: Serve and enjoy! Easy and delicious.