Instructions
- Unwrap the Easter eggs and carefully cut off the tops. Place each Easter egg into an egg cup. Set aside.
- Combine caramel and boiling water in a bowl. Whisk until smooth (if necessary, add extra water to form a smooth consistency). Set aside to cool.
- Spoon caramel mixture into the Easter eggs.
- Toast the halved hot-cross buns until golden and crisp. Cut into thin fingers.
- Serve the hot cross bun fingers with the caramel filled eggs.
Tip:
Note, use any leftover caramel sauce to drizzle over ice-cream, pancakes or toasted crumpets