Step aside battered Creme Eggs, there's a new Easter delicacy in town and it's so much better
Easter is a time for chocolate and hot cross buns - so what do you get when you cross the two and cook it in a deep-fat fryer? A delicious seasonal dessert, that's what.
Take one hot cross bun with Nutella in the centre, made in-house by the team led by owner John Molnar. Coat it in batter and deep fry for three minutes on each side. Once cooked it's dusted with vanilla sugar and hey presto, it's good to go - either for takeaway or eating in one of the chippy restaurants in Carrington, Wollaton, Wilford or Long Eaton in Derbyshire.
The hot cross buns are £2.50 or £5.50 with soft serve ice cream and will be available all over Easter until April 6. What's the verdict? Everything's better with batter. I love all the twists such as deep-fried mince pies, black pudding, and haggis that the Cod's Scallops have done in the past. While I liked last year's battered chocolate egg, you needed an exceedingly sweet tooth to appreciate it. The batter, chocolate and gooey fondant were too sickly for me.
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