Do they have these where you live. …
They don't taste like they used to. Maybe I'm getting old. But I can remember the savoury taste used to sting the hinges of my jaws. Hot and sweet and tasting of stuff I'd never had before.
But that was a long time ago and I had taste buds just as Britain was ending rationing.
I don't know why they have to have a cross on them. Or why they are associated with Easter. I can't imagine Christ noshing them at the last supper. Maybe that's what he thought Judas was slipping out to get him as a treat?
One recipe requires an hour's cooking (after the shopping for ingredients and all the preparations.
Or you could just slip out like Judas and buy half a dozen for less than a quid. Here is a recipe:
Originally posted by GoodFood:
Heat oven to 220C/fan .200C/gas 7.
Tip the bread mix into a bowl and stir in spice and sugar. Rub in the butter with your fingertips. Stir in the peel and currants.
Pour 100ml/4fl oz water onto the milk, then beat in the egg and pour into the dried ingredients.
Mix to a very moist dough (the wetter the better).
Leave for 5 mins then cut in to 10 equal pieces and roughly shape into buns with oiled hands (this helps to stop the mixture sticking too much).
Even though the mixture is very moist, try not to use extra flour as it will toughen the dough.
Space the buns apart on 2 greased baking sheets, cover loosely with cling film, then leave in a warm room until about half again in size. This will take anything from 45 mins to 1 hr 15 mins, depending on how warm and moist the environment is.
When the buns are risen, make the crosses. Mix the flour with 2½ tbsp water to make a paste. Pour into a plastic food bag and make a tiny nick in one of the corners.
Pipe crosses on each bun. Bake for 12-15 mins until risen and golden. Trim the excess cross mixture and brush with golden syrup. They'll keep fresh for a day, and after that are best toasted.
That's an hour to an hour and an half for 10 buns. Sounds like a lot of effort. But if they taste like I remember they'd be worth it.