I have just finished my breakfast of chocolate chip infused hot cross buns. A little bit of Easter indulgence to start my Easter Saturday and I’m feeling good.
According to Wikipedia:
A hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the UK, Australia, New Zealand, South Africa, and Canada, but now available all year round
The emphasis on currants and raisins is mine.
I love hot cross buns and regularly indulge from about February to April.
But according to my morning newspaper:
When oven-warmed on Good Friday, they should fill homes with the smell of cinnamon, nutmeg and cloves (not chocolate, quinoa and soy).
So my home should be filled with the smell of fruits and spices rather than warming chocolate and as should my stomach.
Apparently Sydney, like other parts of the world, is experiencing a non-traditional hot cross bun revolution. A revolution involving inventive bakers putting their buns out there containing:
- earl grey tea
- ingredients to tempt the gluten free eaters
- ingredients to tempt the vegans
- mocha and chocolate
- Vegemite and cheese
There are also many other variations. Here is a recipe from Gastronomy.com for green tea and azuki hot cross buns if you want to be really adventurous.
I’m not sure what your relationship has been like with raisins and currents, but we have never even been on a first name basis. Grapes yes, dehydrated grapes, no. Sultanas in pinch, but fruit cake, never!
However, this hasn’t stopped me from seeking out or enjoying great buns.
But now I’m meant to be guilted into feeling my buns are second rate by the traditional nutmeg naggers.
This quest to convert me to current is as fruitless as my hot cross buns though. For I have decided that I am going to enjoy my perfectly imperfect Easter with my masterfully sourced buns.
Do you have any preferred hot cross bun flavours? Do you have a current penchant for currents?
Happy Easter to all my readers.
7 thoughts on “The N of Living Imperfectly: Nothing More Perfect than a Fruitless Hot Cross Bun #atozchallenge”
I like my HCB’s too. Forgot to have them yesterday, but bought 2 packs today. Chocolate I can cope with, the healthy versions.. Erm wtf? xx
Oops happy Easter sweety.
Hot Cross Buns are wrapped in a whole lot of memories of my mom. She made them every Good Friday when I was a kid and were a personal favourite of hers until she passed away 3 years ago. Her favourite (and mine) was the traditional cinnamon and currant. Yum. It’s been a while since I’ve had a really good HCB – thanks for the memories 🙂
My Dad would always bring home hot cross buns on Good Friday. They were usually very dry, the fruit and the cross icing was the best part of them. When we lived in CA, I don’t think I ever saw hot cross buns, but here in the south, they are in the stores. They bring back wonderful memories for me and although I haven’t had one for years, I love them. Great post, oh blogging hero! Have a wonderful Easter. DAF
Judy, happy Easter to you and thanks for sharing. All the best, BTG
Happy Easter Judy…..but why is it that hot cross buns which taste so good are NOT available in my town all year round? Would appreciate it if you could fix this problem.
I’ve very rarely had a hot cross bun, and every one I’ve ever had was stale, so I’ve never developed a taste for them. This post makes me think it’s time to give them another chance! Happy Easter!