Stokes Sauces: Hot Cross Buns - how do you eat yours

Wednesday 14 March 2018

Hot Cross Buns - how do you eat yours

One a penny, two a penny

Hot cross buns are a daily 'must have' in our household. Halved, toasted and spread thickly with butter, their unique spicy smell drifts through the house every morning.

In religious tradition, they signal the end of Lent fasting, the cross representing the crucifixion of Jesus and the spices signifying those used to embalm him for burial.

Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!

If you have no daughters,
give them to your sons.
One a penny two a penny,
Hot cross buns!

How do you eat yours

http://www.stokessauces.co.uk/category/ketchups-and-sauces

Honestly, if you haven't tried it, you really should. Smoked streaky bacon with a drizzle of maple syrup and a good glug of Stokes Tomato Ketchup. It is equally delicious with Stokes Brown Sauce too - guaranteed to change your life.

http://www.stokessauces.co.uk/product/relish-and-chutneys/chilli-jam

Or try it from the toaster with a scattering of grated Cheddar cheese, a sweep of cream cheese and a few dots of Stokes Chilli Jam combining texture and taste sensations in this warm and angry bun.

For the sweeter toothed traditionalists

Obviously they are delicious straight from the toaster with or without Stokes extra jams or curd. If you like lemon you'll love Stokes Lemon Curd.

http://www.stokessauces.co.uk/category/jams-and-marmalades

Hot Cross Bun & Lemon Pudding

You'll need:

6 hot cross buns (stale)
240 g of Stokes Lemon Curd
3 large eggs
240 ml of double cream
240 ml of milk
1/2 teaspoon of vanilla extract
5 tbsp of caster sugar
The zest of half a lemon.

Here's how:

Cut the buns into three then glue them back together with a thick spread of lemon curd and push all the peaces into a buttered baking dish. whisk the eggs, cream and milk together with the vanilla extract and half the sugar then pour this over the buns.

When this has soaked well into the buns, spread any remaining curd over the top with the remaining sugar and the zest. Now bake for 40 minutes on a low heat (gas 3 or 4) and enjoy.