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Ingredients

Pastry
250g
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100g
Unsalted Butter 20x500g packets
25g
Whole Egg
Filling
150g
Hot Cross Buns
300g
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50g
Whole Egg
15g
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15g
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45g
Fresh Cream

Method

Mix Murbella and butter on slow to form breadcrumbs (4-5 mins)

Add egg and mix until dough forms (1-2 mins)

Roll out pastry and line 20 cm tin, trimming the edges

Prick pastry and refrigerate while filling is being made

Blend hot cross buns in a food processor to form breadcrumbs

Heat golden syrup to a thin consistency

Add the hot cross bun breadcrumbs along with the rest of the ingredients until combined.

Fill pastry with filling and bake at 190⁰C (375⁰F) for 30 minutes

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