« back to encyclopedia search results
Hot cross bun
A yeast bun, flavoured with currants, chopped peel and cinnamon; traditional in Britain at Easter time - it can be distinguished by a cross, marked on the top.
Traditionally eaten on Good Friday, and are believed to date back to pagan times, the cross later being added to ward off evil spirits and bad luck. They would originally have been made as a large loaf, but these are now seldom found.
It was once traditional to keep a bun from one Good Friday to another for luck. See a recipe see our Recipe Section.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.