Every Easter there are so many styles of hot cross buns to choose from, and this year you can add yum in lots of different ways.
2 sticks lemongrass, finely chopped
¼ cup caster sugar, plus extra ¾ cup
Finely grated zest and juice of 3 oranges
125g unsalted butter, chopped
6 free-range egg yolks
4 hot cross buns
1 Tbsp spreadable butter
Woolworths Hot Cross Bun Flavoured Ice Cream, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Put lemongrass and sugar in a mortar and pestle and pound until lemongrass is broken up. Pour into a medium saucepan with zest, juice and extra sugar. Set over medium heat, cook for 5 minutes, then set aside to cool slightly.
Strain through a fine sieve, then pour liquid back into a medium saucepan with butter and yolks. Set over low heat and cook, stirring constantly, for 5 minutes, until thickened. Pour into a sterilised jar and seal while hot. Allow curd to cool completely.
Use a serrated knife to halve hot cross buns, spread each with a little butter, arrange on an oven tray and bake for 5-7 minutes, until crisp on the edges. Serve warm with curd and ice cream.