22 Purton Rd, Pakenham VIC 3810, Australia


Tel: +61 3 5945 0500


new ds logo - home page footer.png
  • White Facebook Icon
  • White Instagram Icon
  • White Pinterest Icon

October 18, 2019

September 20, 2019

August 15, 2019

July 5, 2019

May 10, 2019

April 10, 2019

Please reload

Recent Posts

Fairy Bread Ice Cream Cake

November 21, 2017

Please reload

Featured Posts


April 10, 2019


Makes 12

You will need 12 cupcake liners for this recipe



6 stale hot cross buns, cut into 1cm dice

4 eggs

250ml milk

250ml thickened cream

3 tbsp caster sugar

1 tsp vanilla bean paste

½ tsp cinnamon

Pinch salt

12 mini solid chocolate eggs, halved

2 tbsp demerara sugar



Preheat oven to 180ºC (160ºC fan).  Line a standard 12 hole muffin tray with the Creative Kitchen rose gold cupcake liners.


Divide diced hot cross bun evenly between the liners.  Whisk together eggs, milk, cream, caster sugar, vanilla, cinnamon and salt. 


Pour carefully between the liners then gently press the bun pieces down so they are submerged.


Poke the chocolate egg between each cupcake then sprinkle with demerara sugar before baking for 40-45 mins until golden and set. 


Serve warm with vanilla ice cream.

Please reload

Follow Us