Cross buns

I think I enjoy hot cross buns at Easter even more than chocolate eggs. Partly because they are so delicious and partly because they remind me of happy childhood days when we only ever ate them over the Easter weekend, toasted with loads of butter. So I know that I’m now going to sound like an old nag but really, who can have thought of, let alone eat, rhubarb and custard buns or strawberries and cream buns? What is wrong with good old traditional currants and raisins? Apparently, the new flavour combinations are all about attracting a younger demographic to market: without some novelty and more sweetness, younger consumers would not be tempted to buy more quantities and at premium prices. According to retail market analyst, Kantar, the British public spends around £37m a year on all these buns. We’re a long way now from classic hot cross buns with their signature white cross of flour paste to represent the crucifixion and which were only eaten on Good Friday.