English Lemon Cream Buns Recipe
When we first immigrated to the states little luxuries like popping to the local bakery was terribly missed.
It was out of necessity we figured out how to replicate our favorite treats with American ingredients. This one is super easy and a crowd favorite:
The Lemon Cream Bun:
YOU WILL NEED:
12 Rhodes Frozen Rolls
1 Packet of Jello Instant Lemon Pudding Mix
2 Cups of Milk (to make the pudding)
About 1 Pint of Fresh Whipped Cream
2 Tablespoons of Sugar (to add to cream)
About 2 Cups of Powdered Sugar
Defrost and cook rolls as instructed on bag.
Prep pudding, and set in fridge (instructions on box).
When cooled, slice rolls and spread a thin layer of pudding on each roll like you were making a sandwich.
Then add a healthy dollop of cream and fold top of roll over.
Then, mix about 2 tablespoons of the prepared pudding with the powdered sugar. The mixture should be quite thick so it doesn’t run off the bun, if it’s not add more powdered sugar. Immediately, spread a spoonful on the top of each bun, and spread with the back of the spoon.
Ta Dah, you’re done!
You may think adding pudding and cream to a bun is weird, but trust me it’s delish! And the perfect dessert for an Easter brunch. Will you be giving it a try?