For me Easter is about finding the perfect hot cross bun, scouring the city for weeks hunting out the perfect fruit to spice ratio. A quick kiss under the grill, topped with a proper slice of butter is the only way to start an Autumn Sunday morning.
I wanted to make a desert this Easter that highlights my favourite Easter treat. A doughnut with all the hallmarks of a great hot cross bun, filled with sultanas soaked in whisky, lashings of peel and a perfect balance of spice. Once fried to golden glory fill these till plump with a thick whiskey and vanilla custard. In case you were wondering what we did with the rest of the whisky, I can confirm that a hot chocolate spiked with a dash of the good stuff completed my ultimate Easter treat.