Ingredients
2 hot cross buns, halved
1/3 cup caster sugar
Banana cavendish, each
25g butter
Queen flavouring extract natural vanilla, 200ml
150ml cream, whipped to stiff peaks
2 tbs coloured sprinkles, to serve
1 tbs icing sugar, to dust
Maple syrup, to serve
Method
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Preheat barbecue flat plate on medium heat. Place hot cross buns cut side down on flat plate and cook for 3-4 minutes or until toasted. Transfer to a serving plate.
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Heat a medium frying pan on barbecue flat plate. Add sugar and allow to melt and turn a golden caramel colour. Add butter, vanilla and 2 tbs cold water and stir to combine.
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Add banana and cook for 1-2 minutes or until coated and lightly caramelised. Transfer to a plate and set aside.
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Place 1 hot cross bun half on a serving plate. Top with caramelised banana slices, a dollop of whipped cream and 1/2 tsp of the sprinkles.
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Top with remaining hot cross bun half, then dust with icing sugar and remaining sprinkles. Serve with maple syrup.
