Make mine traditional!

Putting the finishing touches on the buns before cooking
Putting the finishing touches on the buns before cooking

Growing up as a child in an Anglo-Australian household in the 60’s and 70’s there wasn’t much in the way of food traditions – at least not many food traditions that you’d want to go and celebrate. So I’d just like all the commercial primpers and renovators of recipes to leave my Hot Cross buns as I have always known them.

For the record I do not want them:

  • available from the first week of January
  • made with chocolate
  • sandwiched with ice cream
  • or apple pie flavoured
  • or called Criss Cross Easter treats!

What I do want to eat are sweet, white bread yeast rolls, with a full complement of currants, sultanas and candied peel. Of course there also has to be the flour-slurry cross on the top of each one. Luckily for me TB makes a great Hot Cross bun from scratch, but I do admit that there are many commercial bakers that still make a good traditional bun.

Out of the oven and ready to eat with lashings of butter!
Out of the oven and ready to eat with lashings of butter!

Sadly, my preferred Easter egg appears to have gone the way of the dodo. It’s been a while since I saw an all sugar egg. As I child I preferred these eggs to chocolate. It might have been that pastel-coloured hard shell, but I think it was the decorations of flowers and curlicues made of a type of paste icing that really made them special. But I haven’t seen one in years.

These days I favour the chocolate Bilby, an endangered Australian native marsupial, that’s trying it’s best to push the European rabbit, off the shop shelves at least. One strange hangover from the traditional European way of celebrating Easter is that my bilby still comes with eggs!

Chocolate Bilby with eggs
Chocolate Bilby with eggs

Now if you wanted to be somewhat more logical about this the promoters of truly Australian Easter chocolates could have used the Echidna as an Easter animal instead. It is at least one of the two extant egg-laying mammals in the world (the other being the platypus) and I think the Easter Echidna has a certain ring to it.


3 thoughts on “Make mine traditional!

  1. Grr! I hear you on chocolate buns – pah! I made my even more ‘traditional’ in that I raised them with sourdough – which after all is how all bread was raised until relatively recently. Peel doesn’t do it for me though so I substituted chopped apricots. By keeping the dough overnight in the fridge I was able to bake them early on Easter Sunday morning and fill the house with the most amazing smell.

    1. I can definitely go with the sourdough and apricots as substitutes – I know peel isn’t to everyone’s taste. I forgot to say that ‘no fruit’ buns are on the list as well. A friend was telling me that lots of kids don’t like any dried fruit in their hot cross buns, rather misses the point in my book.

      1. I agree with you there too. My partner doesn’t like dried fruit – something to do with the texture. More buns for me then! Actually I made most of these to take to the ArtSpring exhibition I’m taking part in – but I did keep a few back for me.

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