This sweet, spicy, fruity bun was originally eaten on Good Friday as a special treat to mark the end of the Lent fast. These days, it´s enjoyed all over the English-speaking world in the weeks leading up to Easter. Ours is made with wheat flour, demerara sugar, whole milk, butter, free-range eggs, raisins, sultanas, candied fruit peel, orange juice and and lemon zest. Cinnamon, nutmeg, cardomom, ginger and cloves provide the spicing. The traditional way to serve hot cross buns is split and buttered, either plain or toasted.
Approximate weight 60 grams per bun. Baked fresh on the day of delivery.