Cardamom Lemon Cream

Hot Cross Buns come but once a year, so when they do, make it count! We’ve come up with this scrumptious filling, which harks back to my childhood. My mother used to make what she called Ambrosia – equal part cream to yoghurt with crunchy brown sugar mixed in and a grating of chocolate (if we were lucky) on the top. I took this principle, but created a yummy spicy mix that goes really well with the subtle spices found in hot cross buns.alongside wildlife, the cattle assist with regenerative farming methods by moving each day, as well as providing an income to these precious parts of the country, where many endangered animals are being kept safe for future generations to enjoy.

Serve with a simple green salad from the garden or if it’s the evening and you feel like cooked veggies, do an easy green bean salad with sesame seeds and an olive oil and lemon dressing. With these bold flavours, make sure you have a large glass of something red and delicious to accompany your taste fest – I recommend Hesketh Small Parcels Cabernet Sauvignon or the Trumpeter Malbec. If you’d like something slightly sweeter try our California Roots Cabernet Sauvignon.