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Walnut ripple butter

Servings: 10 (makes a 300 g/10½ oz roll)
If you’re not up for baking your own buns, or doing any ‘baking’ for that matter, then dip a toe in by making your own butter to go along with store-bought buns! I’ve used honey and walnuts, because they’re fantastic friends and go perfectly with traditional spiced hot cross buns (with orange peel, thank you very much!).


  • 125 g (4½ oz) unsalted butter, softened
  • ¼ cup (90 g) honey
  • ¼ cup (35 g) walnuts, toasted then roughly chopped or crushed
  • ½ tsp ground cinnamon plus extra for sprinkling
  • ¼ tsp sea salt flakes


  • In a small mixing bowl, squish together the butter, honey, walnuts, cinnamon and salt flakes. Spoon out onto a sheet of baking paper and make a sausage shape. Roll the paper up, twist the ends to enclose, then store in the fridge for up to 2 weeks (or the freezer for a few months).

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