Hot Cross Buns
680g strong white flour
a big pinch of sea salt
30g fresh yeast (or 15g of dried)
70g organic golden caster sugar
80g soft butter
15g mixed spice
270ml of warm water
1 organic egg
the chopped zest of 1 lemon and 1 orange
100g strong white flour
a pinch of salt
a pinch of sugar
a knob of butter
1 eggcup of boiling water
2 tsp of sugar
1 pinch of mixed spice
Grease and line a high-sided baking tray with grease-proof paper. Weigh all the dough ingredients into a big mixing bowl and stir together with a wooden spoon and firm hand. Once the dough has come together turn onto a flat surface and knead for 15 minutes, until your dough is smooth and vital. Gently work in the fruit and zest then nestle your well-worked dough back into the big mixing bowl. Cover and repose in a warm place until it has doubled in size, or for 30 minutes, whichever is first.
After this, cut the dough in half, then divide and divide again until you have 16 equalish pieces. In the palm of your hand, firmly round the pieces so they stand pert on your baking tray, a finger’s width between them. Again, cover the buns and leave in a toasty place until they have doubled in size: 30, 40, 50 minutes. Heat your over to 210˚C.
Whisk together the piping mix ingredients in a jug, ensuring there are no lumps, and pour into a piping bag. Cross the buns by piping a lattice of the mix across the length and width of the tray. Bake the buns. The very moment they have golden tops and bottoms whip them out and brush with the bun wash.
Serving suggestion: eat while still warm from the oven, smothered in butter and, if you please, marmalade or jam.
100g organic golden caster sugar
100g soft butter
1 organic egg
150g plain flour
1/2 tsp baking powder
2 tbsp milk
a tiny drop of oil of cassia or 1 tsp mixed spice
Heat your oven to 200˚C and put greaseproof paper on a big baking tray. Beat the sugar and butter together until soft and fluffy, then add the egg and whip until fully incorporated. Fold in the flour, baking powder and spice. Gently mix the lot together whilst adding the milk (tweak your quota of milk to yield a roll-out-able dough). Lastly, knead in the currants.
On a floured table, roll your dough to about 5mm thick then stamp out your biscuits with a cutter and lay on the tray. Bake until the edges just start to turn golden and they have the tiniest bit of colour underneath (about 12 minutes) – remove immediately. Sprinkle with caster sugar while still hot, then allow to cool.
125g soft butter
125g organic soft brown sugar
3 small organic eggs
170g white flour
a big, three fingered pinch each of baking powder and mixed spice
a small pinch of ground cinnamon
1 tbsp golden syrup
1 shot of brandy
125g glacé cherries
the chopped peel of 1 orange and 1 lemon
1 beaten egg
Heat your oven to 150˚C. Grease and line a 7″ round cake tin. Beat the butter and sugar together until soft and fluffy then slowly meld in the eggs by whipping at speed. Once the eggs are fully incorporated, cast the flour, spices, golden syrup and brandy into the mix and beat thoroughly so that the batter you have is lump free. Gradually stir in all the fruit.
Pour half of the mixture into the tin and level it off. Cover this with 150g of marzipan, rolled out to the width of a little finger and cut to fit the tin. Add the remaining cake mix on top, smoothing it down with a slight dip in the middle, allowing for the cake to rise. Bake the cake for an hour and a half, or until a skewer comes out clean when pushed into the centre. Remove the cake from its tin and leave to cool on a wire rack.
Once cool, brush the cake with the apricot jam, then roll out two thirds of the 250g of marzipan and cut to fit the top of the cake. Make 11 faithful apostle balls with the last of the marzipan and set them around the circumference of the cake. Paint with the beaten eggs then singe the top-most bits under the grill or with a blow-torch.
Serving suggestion: eat on its own, with a cup of tea, or with a slice of mild tangy cheese (Gorwydd Caerphilly works very well). If you can’t eat it all at once this cake will last for years!
Photo by Nick Seaton.