“If ye have no daughters,
Give them to your sons,
One a penny, two a penny,
Hot cross buns”
These sweet spiced buns are made with raisins and currants and leavened with yeast. The spices used are usually cinnamon, nutmeg and cloves, but could also include orange zest, allspice and even ginger.
Hot cross buns are as much a part of Easter as chocolate eggs and bunnies. You’d be surprised at the historical origins of some of the food that we eat. Some food historians claim that the origin of the buns lie in old pagan traditions, with the cross representing the four quarters of the moon. More contemporary accounts attribute their origin to the era of Elizabeth the First, who banned them on the grounds of their Catholic symbolism!, the cross representing the crucifixion. Due to their popularity she eventually decreed that they could only be sold on Good Friday and Christmas.
That’s why we get basket loads of them at this time of year. I chose to use Woolworths buns for this chocolate pudding recipe. They’re delicious and full of flavour.
Hot cross chocolate pudding.
A six pack of hot cross buns.
2 cups of milk.
3 tablespoons of cocoa powder.
100 grammes of dark chocolate, grated.
Preheat oven to 180g.
Lightly butter an ovenproof dish.
Half the buns, and line the base of the dish with the undersides of the buns.
Mix cocoa powder with a little milk to make a paste.
Add the rest of the milk and the eggs – blend gently.
Pour in half the mixture.
Add the tops of the buns and pour the rest of the mixture over them.
Finish off with the grated chocolate sprinkled over the surface.
Put in the oven for 25 minutes.