Hot Cross Buns, the Sequel
It’s that time of year. Last spring, when I started this blog, one of my first posts was about the tradition of baking Hot Cross Buns around Easter-time. Needless to say, I can never get enough of a good thing. So this year I’ve tried a new recipe, a trickier, richer bun by Britain’s bread guru Dan Lepard, who writes a great baking column for the Guardian. (Here, Lepard’s run down of everything a good hot cross bun should be.)
I just pulled them from the oven and the whole house smells spicy, toasty and sweet. Happy Easter.
Just finished your book – a gift given to my wife by an admirer (one of her partners at work – she runs a film company here in Toronto) last Christmas. I enjoyed it very much – most of the 100 entries had something new to tell me. You are a wonderful prose stylist and an engaging essayist of the exquisite.
All the best,
Thanks so much for your email. I’m so glad that you like the book!
It was really nice of you to write.
All best wishes,
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