This issue of the newsletter is sponsored by Wilfa
How do you feel about calendar based foods, recipes that are made just for special occasions, traditional foods you can look forward to on their annual arrival? I am, of course, talking about hot cross buns, ‘tis the season after all. Supermarkets love to stretch the traditional period these glorious buns are available, but when you go to bakeries and to home kitchens, they are still only made in a relatively short window. Personally I tend to make them once or twice during this short window. I think this scarcity makes the hot cross buns more exciting, more special, more valued. I know that probably makes me sound like a cranky old person, moaning about the availability of creme eggs in January, but so be it. I think it’s nice to have things to look forward to, the waiting makes it more special when you can enjoy them.
As the hot cross buns are an annual event I like to have a play around with my…
