My favourite Hot Cross Buns
I am an absolute hot cross bun fiend. As soon as April rolls around (sometimes even March), I eat hot cross buns every few days. They’re the perfect breakfast or afternoon pick me up. I’m a purist when it comes to the flavour. For these, the raisins are soaked in earl grey which keeps them plump and imparts a lovely citrus flavour. I prefer a lightly spiced bun so I’ve used a mixture of mixed spice and cinnamon. Lastly, these are glazed (or rather soaked) in a orange golden syrup mixture to keep them moist and irresistibly shiny.
Three Spring Recipes
Carrot cake screams ‘spring’ to me, and by adding some golden caramel into the frosting, you have a classic with a twist that (trust me) you’ll keep reaching for. It’s also worth taking advantage of dried and fresh edible flowers right now to give your desserts an elegant and unique finish that looks really impressive. And for those of you hosting this weekend, a pavlova is the perfect dessert to prepare ahead of time; simply assemble its parts when you’re ready to plate. They’re also the ideal blank canvas for vibrant rhubarb while it's in season. Finally, in those moments of downtime, I’ll be relaxing with a moreish honey madeleine alongside an afternoon cup of tea.