• 1 Sunbake Hot Cross Bun
  • 30 ml apple juice
  • 30 – 40 ml berry jam or apricot jam
  • 350 ml Greek full cream

To garnish:
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.