Darina Allen: How to make hot cross buns for Easter
Hot Cross Buns
The weeks are whizzing by: Easter is virtually upon us. We’ve just made our Simnel Cake, and wrapped it up to marzipan and ice closer to the feast day. Easter is particularly early this year so it’ll be more difficult to get milk-fed lamb but if you contact your local family butcher they will hopefully be able to source it for you. It’s so worth making the effort for the sweet delicate flavour and melting texture but there’s still time to make the Simnel cake, with a delicious layer of moist almond marzipan in the centre.
I’m sharing my favourite recipe for hot cross buns too. They take time to make but the anticipation and satisfaction are so worth it. We’ve also discovered that they freeze well, both cooked and uncooked and will taste miles better than virtually anything you can buy.
