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Paula McIntyre spices up your life with hot cross buns and candied gingerbread

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Candied gingerbread with spice roasted pears and white chocolate cream

Candied gingerbread with spice roasted pears and white chocolate cream

Hot cross buns

Hot cross buns

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Candied gingerbread with spice roasted pears and white chocolate cream

Hot cross buns have been part of traditional Easter eating for centuries. They’ve stood the test of time and are still popular and synonymous with this time of year. We associate them with Christianity but evidence suggests they date back to Roman times. Archaeologists found carbonised loaves in the ruins of Pompeii marked with a cross. Later in the Middle Ages, Saxons baked similarly marked buns in honour of Eostre, goddess of the dawn.

Regardless of their origin they’re a delicious, fluffy and spicy bun that we still embrace. There are many variations on the original method with bakers serving up sourdough, chocolate, marmite and savoury cheese and onion versions among many others. As a purist I’m really not into these come day go day fads and prefer to stick to the original and in my view the best.


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