Preparation
- Line a traybake tin with baking paper so it overhangs the edges (this will make the sandwiches easier to remove). Remove the ice cream from the freezer for 10 minutes to soften.
- Split the hot cross buns and sit the bases in the lined tin in two rows. Ideally the tin should hold them snugly. Spread some of the cherry compote over the bun bases, then top with the ice cream, smoothing it over the surface with a palette knife or the back of a spoon until you have an even layer. Spread any remining compote over the top of the ice cream. Spread the underside of the hot cross bun tops with the chocolate spread, then lay them, chocolate-side down, over the filling on the bases. Cover with clingfilm and freeze for a couple of hours.
- Remove the tray from the freezer around 5 minutes before you want to serve. Lift the hot cross buns from the tray and transfer to board. Cut into buns to serve.
Take your hot cross buns to the next level this Easter with these Black Forest-flavour sandwiches.
