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.
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!
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.