Hot Cross Buns

A nineteenth-century recipe from a great Suffolk house where they were made like this on Good Friday morning fresh for breakfast.


  • 1 lb. (½ k.) flour
  • a pinch of salt
  • 1level teaspoon powdered cinnamon
  • 1level teaspoon mixed spice
  • 2 oz. (60 g.) butter
  • 2 oz. (60 g.) currants
  • 2 oz. (60 g.) yeast
  • 2 tablespoons caster sugar
  • about ½ pint (3 dl.) milk
  • 1 egg


Sieve the flour with salt and spices, rub in the butter and add the prepared currants. Cream the yeast with a little of the sugar, add a little warm milk and pour in the centre of the flour, sprinkle lightly over with flour and leave for 10 minutes. Then mix to a stiff dough with the beaten egg, adding a little milk if required.

Allow to rise until the mixture doubles itself in size. Divide into portions, mould into small buns, mark with a cross, cutting fairly deeply, and place on a greased and floured tin. Allow to rise until half as large again. Bake in a hot oven, 425° F., gas mark 7, for 5 to 8 minutes. Melt a little sugar in 1 tablespoonful of milk and brush over the buns.