The origins of hot cross buns may go back as far as the 12th century. There are several myths about these popular fruit-studded yeast-risen buns. One of the more well known stories is that an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. At some point in history the buns was commonly known as Good Friday Buns. During the 1730s in Europe the buns were sold on the streets, and it was here that the name as well as the popular rhyme emerged, as the sellers would shout out ” One-a-penny, two-a-penny, hot cross buns “… This tradition was still in practice as little as eighty years ago.
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Pull out all the stops this Easter Holiday with this majestic centerpiece, fit for kings! It is made by attaching two racks of lamb end-to-end to form a crown. Order it from your butcher with the ribs already French-trimmed and tied into a crown, or do it yourself at home – it is easier than you think!
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Although bark doesn’t sound particularly appetizing, this rustic looking sweet treat is quick and easy to make and can be customised to any occasion. It is the ultimate home made gift! In its simplest form, it is a thin sheet of chocolate studded with anything from candy to nuts, dried fruit, seeds and even spices. The chocolate is then broken up into uneven pieces or shards. It is called “bark” because it resembles tree bark.
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Hot Cross Buns are as synonymous with Easter as Fruit Mince Pies are with Christmas. I cannot imagine Easter Weekend without them! Be sure to also try the recipe for Hot Cross Pain Au Chocolat, an Easter-themed pastry.
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