- 1 Sunbake Hot Cross Bun
- 30 ml apple juice
- 30 – 40 ml berry jam or apricot jam
- 350 ml Greek full cream
Fresh berries or sliced tinned apricots
15 ml dark brown sugar
Halve the hot cross bun and arrange in the bottom of a parfait glass. Pour over the apple juice. Cover generously with jam, then top with yoghurt. Finish with a sprinkle of brown sugar. Allow the sugar to melt and caramelise and serve garnished with fruit and fresh mint.