I guess things do change when your house has a mini-human running around! We now take festivals and holidays a lot more seriously, arts and crafts overtake the dining table, and glitter now holds a place in each corner. The loud noises come for free!
So of course, with Easter, a day I had no idea what it was for, suddenly got us making chocolate eggs and creating treasure maps or something of that sort. I went to the next best thing – baking hot cross buns – something I do quite well. Hot Cross Buns are a delicious brioche-like bread buns – a rich texture, that tells you this is more than ‘just bread’ – and i owe that to the addition of eggs. The crosses on top – a simple slurry of flour and water – makes it what it is. I add a heavier amount of cinnamon and nutmeg than most, and of course raisins. Leftover hot cross buns work delightfully for French toast or bread pudding – with an extra helping of bourbon sauce!