Recipe: Maple and nutmeg butter

Photo: Patrycja Jadach / Unsplash

All butter is good, but this butter is even more magical on hot cross buns (even shop-bought ones!)

500g butter, at room temperature

175g maple syrup 

15-25g ground nutmeg

Add maple syrup and chopped butter to food processor. Blend on high until combined, scrape down the sides and add nutmeg to taste.

Note: you may not need the whole quantity of nutmeg so stop and taste often and add more if required until combined.

I like to add the butter to a piping bag with a star tip and pipe little rosette swirls approx 5cm diameter onto baking paper lined tray and place in the fridge to set, once set these can be removed from the baking paper and added to a container and stored in the fridge. Add a swirl of flavoured butter to your warm hot cross bun.

Butter can also be stored in a container straight from the blender and used as required.