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Marjorie Taylor

As a child I remember very fondly trays and trays of Hot Cross Buns in all stages of rising spread all around my grandmothers house. She made them for all the family and friends. The smell of them cooking was out of this world. It became my job the cut out and put on all the crosses and believe me this was no easy task as nana was very fussy and they had to be exactly straight.

4 Cups Flour
1/2 pint milk ( 1 1/4 Cups)
1 egg
1 tsp salt
2 ozs Sultanas ( 50 grams)
1 oz Yeast ( 25 Grams)
2 ozs Butter ( 50 grams)
2 ozs Sugar ( 50 grams)
1 Tsp of Cinnamon and Mixed Spice Add more depending on taste

Mixture of flour and water mixed to a dough, roll out like pastry and cut into thin strips

Put yeast in small bowl with 1 tsp sugar 1 tsp flour mix and tepid milk, Leave till frothy.
Sift Flour and salt into a bowl.
Rub in butter, add spices, sugar and sultanas.
wisk up egg and add to dry ingredients with yeast and milk mix.
Mix well
Cover with a towel and leave in a warm place till the mixture doubles in size. ( approx 40 mins depending on where it is put. Nana used to put them in the hot water cupboard in the sun or wrap them in a towell with a hotwater bottle underneath)
Turn mixture out onto a floured board and cut into small bun size peices.
Knead each peice well untill mixture shiny.
Put each peice on a greased tray and place a cross on top. ( if you like you can just cut a cross into the top)
Put tray into a warm place till the buns have doubled in size again.
Bake for 15-20mins 200 degrees.
Glaze with a mixture of sugar and water and return to the oven for a few minutes.


Much nicer than bought ones but as you can see very time consuming. Great activity for the children which makes them appreciate all the work that goes into making them rather than buying packets.

2002-2006Barbara Andrew