Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6 and generously grease the holes of a deep 12-hole muffin tin with butter.
2. Pop open one of the packets of croissant dough and unroll the sheet. Cut the pastry along the three vertical perforations to create three rectangles, but don’t cut these into the marked triangles; instead close those diagonal perforations with your fingers to reseal the dough. Heat 50g of the honey in the microwave for 30 seconds until very runny and spread over the surface of the three pieces of pastry. Dust half a teaspoon of cinnamon over each and then roll up each piece of dough from a long side. Taking a sharp knife, cut all the way down each roll lengthways so you expose the layered centre. Take each strip and twist it round your finger to create a swirl, tucking the end underneath to secure. Place each swirl in the buttered muffin tin. Repeat the process with the other packet of croissant dough – 50g honey and cinnamon – until you have made 12 cruffins.
3. Bake for 20-25 minutes, until richly golden and well risen. Remove from the oven and leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
4. For the filling, mix the clotted cream with 75g of the lemon curd and place in a piping bag. Cut a small hole in the centre of each cooled cruffin and remove a little of the baked dough. Pipe in the clotted cream mixture until it just peeps out of the top. Dollop a little more lemon curd on the top of each.
5. To finish, heat the remaining 50g of honey in the microwave for 30 seconds, and then glaze the tops of the cruffins with the hot honey. The cruffins are best on the day of baking and filling, but leftovers keep for 1 day in an airtight container.