Hot Cross Buns: Get Eastering Early!
Easter is coming, but you don't have to restrict the Easter deliciousness to just the long weekend. We've spent a while perfecting these beauties, and we're finally ready to release them into the world to fend for themselves, in all their fluffy glory!
Our buns, straight out the oven (what I'd give for a landscape product pic, just once)...
Making people salivate since the 14th century, originally called an Alban Bun (being invented in St. Albans), the Hot Cross Bun is so delicious that in 1582 they were banned for sale in London as they were believed to have 'magical properties', and though they were later unbanned, Elizabeth I restricted their sale to only Easter and Christmas! And if you order enough there's the chance we'll throw muck in the face of House Tudor (it's not treason if she's not been Queen for 420 years, right?), and keep them on year round.
When we were testing these we had a little discussion on how best to serve them. We differed a bit, but there were some delicious ideas, and there was Steven's idea. Weirdo.
Will - Traditionalist. Half them, toast them, have them with just butter, or honey as well if you're feeling extravagant. I'm generally only not feeling extravagant if we have no honey these days.
Andrew - Classic British Pudding approach. Make a delicious bread and butter pudding (with custard), but replace the bread with Hot Cross Buns. Smashing it out the park that one.
Steven - And I quote; "What you need to do. Toast and butter the Hot Cross Buns, and then cut into soldiers. Serve with soft boiled eggs. Absolute game changer." No words.