Easter Hols and Hot Cross Buns

April 2, 2010 at 12:07 pm | Posted in Dick, Eating and Drinking | 3 Comments
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Hurrah for the Easter holidays! Two of my favourite Famous Five adventures (Five go to Smuggler’s Top and Five on Kirrin Island Again) take place over the Easter break, and even without adventures it’s lovely to have a long weekend at this time of year.

In honour of the ever-hungry Dick, and of Jesus, I am baking hot cross buns today (like our Saviour they are hopefully rising as I type this). These fruity, lightly spiced buns are traditionally made and eaten on Good Friday; Steven Jenkins, spokesperson for the Church of England says that they ‘are fairly full of Christian symbolism…You have got the bread, as per the communion, you have got the spices that represent the spices Jesus was wrapped in in the tomb, and you have got the cross.’

This BBC News piece discusses the disputed roots of the hot cross bun (variously suggested as Pagan, Jewish, Roman and Saxon in origin) and their transition from a seasonal treat to one that is available all year round, and in various guises – you can now buy orange and cranberry, apple and cinnamon and even (yuk!) toffee hot cross buns. Here are my more trad buns pre- and post-baking. I haven’t quite got the hang of yeast cookery yet but they tasted quite good nevertheless.

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  1. […] making and eating of hot cross buns on Good Friday has now joined my list of seasonal traditions. Last year’s were tasty but not as Biblicallly risen as I would have hoped. This time round I’m following […]

    Pingback by Hot Cross Buns, Mk II « Famous Five Style— April 22, 2011 #

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  2. […] been trying different recipes each year in my quest for perfection. Last year it was Delia’s; the year before I actually can’t remember although I do remember burning them slightly (the buns were hot, I […]

    Pingback by Hot Cross Buns Part 2 « Famous Five Style— April 6, 2012 #

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  3. […] to make hot cross buns (you can see some of my previous efforts here and here. Oh, and also here). This Good Friday has been a little too hectic for the soothing activity of kneading dough, piping […]

    Pingback by Spence Bakery Buns | Famous Five Style— March 29, 2013 #

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