When it comes to cooking, I make no secret of the fact that I’m something of a traditionalist: I like old-fashioned steamed puddings, I like the classic and the heritage. I like blancmange and rice pudding and suet. I am unashamedly unfashionable. I’m not sure whether I chose the Vintage Chef recipe writing life, or whether the Vintage Chef recipe writing life chose me. I just don’t see the point in reinventing the wheel, or injecting unusual flavours and twists just for the sake of it.
But, as I look back through recipes I’ve written, Easter has always been my exception: hot cross bun ice cream sandwiches, hot cross bun bread and butter pudding, cakes topped with mini eggs. I fell head over heels into the hot cross bun as a bacon sandwich bandwagon a few years ago, and never looked back. Clearly, Easter is my silly season.
I’m not alone: the supermarkets lose their collective mind when it comes to Easter and hot cross buns.
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