Posts Tagged ‘hot cross buns’

Easter is here and it’s a great time to get outdoors and enjoy all that Spring has to offer, the garden is coming to life, buds are bursting, daffodils are dazzling and the birds are busy building their nests and singing loudly, especially early in the morning.

If the weather is not great and those sneaky April Showers are keeping you indoors here are some activities to pass the time:

Have fun

Traditionally an Easter Egg Hunt takes place in the garden, of course you can always have them indoors around the house, here is another version if space is limited, it’s great fun and perfect for a children’s party.

Mini Eggs in rice

Mini Easter Egg Lucky Dip

What you will need

  • Mini Easter Eggs
  • A bucket/washing up bowl
  • Cheap Dried Rice (enough to ¾ fill the bucket/washing up bowl)
  • A blindfold or scarf
  • An Easter Egg for the winner
  • Extra Mini Eggs for all runners up

How to play

  1. Fill your container with rice and push in your eggs (you could use different sizes of mini Easter eggs).
  2. Place your container on the floor with a table cloth underneath to catch any rice.
  3. Each child takes it in turn to kneel on the floor, blindfolded and find as many eggs as they can in 1 minute.
  4. Count and record the number of eggs found and return to the rice for the next person.
  5. The winner is the one who finds the most eggs.


Lambs are synonymous with Spring, why not get crafty and make a Lamb which will grow.

Cress Cotton Wool Lamb

Cotton Wool Cress Lamb

What you will need

  • Plastic or Polystyrene disposable plates
  • Coloured Felt tips
  • Cotton Wool
  • Glue
  • Cress Seeds

What you need to do

  1. Draw a lamb on the plate, give him/her a large body.
  2. Spread some glue on the lambs body and press on a piece of cotton wool, allow to dry.
  3. Carefully wet the cotton wool.
  4. Sprinkle your cress seeds on the cotton wool and place on a light windowsill, keep the cotton wool moist.
  5. Watch your seeds grow, they will be ready to eat in 7-14 days, simply cut with scissors and enjoy.


Hot Cross Buns are traditionally eaten toasted and buttered, why not have a change and make them into a delicious dessert, it would be ideal for an Easter family get together and is a great way to use up buns that have gone dry.

Hot x Buns

Hot Cross Bun Pudding

What you will need

  • 6 Hot Cross Buns
  • 30g Salted Butter
  • 3 medium eggs
  • 450ml whole milk
  • 3 tbsp light brown sugar
  • Handful of Raisins and Sultanas
  • ½ tsp nutmeg
  • Icing sugar to dust

What you need to do

  1. Butter a shallow ovenproof dish (approx. 25 x 32cm)
  2. Cut your buns in half and butter both sides then cut each half into quarters.
  3. Layer the bottom quarters butter side up in the dish and sprinkle over the Raisins and Sultanas.
  4. Whisk the eggs, milk, sugar and nutmeg together and pour about two thirdsof the mixture over the buns and leave to soak in, then place the remaining ‘top’ quarters on top with the top of the bun upwards and pour over the remaining custard mix, press down lightly and leave to soak in again.
  5. Preheat the oven to 180C and bake for approx. 40 minutes or until golden brown on top check that all the custard is cooked through, dust with icing sugar.
  6. Serve with ice cream, cream, crème fraiche or yoghurt
  7. Serves 6-8

For more fun, crafty and delicious Easter activities click here.

Whatever the weather have a great Easter


Read Full Post »

Good Friday has traditionally been the day to bake hot cross buns and this fabulous little recipe has been used in our household for many years.

The children love getting involved, mixing in the dried fruit, shaping the buns and putting the marzipan crosses on the top.  And they are quite honestly the best hot cross buns I have ever tasted.


One word of warning though – because they contain no preservatives, unlike the bought varieties, they need to be eaten within a day or so of baking.  We get around this by sharing them amongst our neighbours and friends!


1 lb plain flour
pinch of salt
1/2 teaspoon mixed spice
1/2 pint milk
3/4 oz fresh yeast
3 oz butter
2 oz caster sugar
6 oz currants
2 beaten eggs
sweetened milk for finishing
quantity of marzipan

What to do

  1. Warm the milk until luke warm then add the yeast and butter
  2. Stir until the yeast dissolves
  3. Mix in the beaten eggs and sugar
  4. Put the flour, salt and mixed spice into a bowl
  5. Make a well in the centre
  6. Tip the liquid into the well and beat the mixture until smooth
  7. Turn the dough onto a floured surface and work in the currants
  8. Knead for a few minutes
  9. Place in a greased bowl, cover and put somewhere warm for an hour or so, until the dough has doubled in size
  10. You can knock it down and allow it to rise a second time, but my children generally don’t have the patience to wait so we never bother
  11. Shape the dough into buns and put on a greased baking tray.
  12. Roll some thin pieces of marzipan and place on the top to form a cross
  13. Allow the buns to rise for about 15 minutes
  14. Brush with sweetened milk
  15. Bake at around 175 C for around 15 minutes
  16. Enjoy warm with butter!

Read Full Post »