Traditionally eaten on Good Friday, this weekend brings back memories of the hot cross bun.
Spicy buns filled with currants, raisins and peel if we’re lucky, it’s ultimately our own personal choice whether we have them fresh or toasted, with butter or not.
The little buns are laden with history and tradition.
The white cross over top of the buns signifies the crucifixion of Christ, while the spices used to flavour the bun are representations of the spices used to embalm his body.
Once only baked and available on Good Friday, we now have access to these little buns of delight from around February on.
They make the perfect picnic food as the weather starts to cool, and if visiting friends and family over the Easter break, are a great treat to take for the table.
Sharing hot cross buns with friends is meant to signify lasting friendship.
A flour and water paste is used to mark the cross, however in days gone by the cross was made from a shortcrust pastry, and the United States prefer to use icing.
However you like them, with or without fruit, buttered or plain, this weekend lends itself perfectly to either baking a batch, or buying a packet and taking a walk down memory lane.