Recipe Method

1. Preheat the oven to 180°C
2. Bake the hot cross buns in the oven for 5 mins until crispy. Set aside to cool.
3. Cut the buns in half and spread hazelnut spread over all 12 bottom halves. Leave the halves open.
4. Soften the ice cream in a large bowl.
5. Add the chocolates and nuts making sure not to let the ice cream melt too much while doing this.
6. Using a 30cm springform round cake tin, layer the bottom of the tin with the bottom half of the hot cross bun (chocolate spread facing upwards)
7. Top with the ice cream mix and level out.
8. Place the remaining hot cross buns on top and make sure they are tightly packed.
9. Cover well with cling wrap and freeze overnight
10. Place onto a platter and decorate with fresh flowers.