I did have such good intentions of writing up this post whilst on holiday in Cornwall but I am afraid it just did not happen. What I really should have done is post it on holiday after writing up the draught in advance but I am just not that organised about my blogging. Hence, it’s been at least a week since I have last been here tapping away and it actually feels like much longer…..
April is a super busy month as things go. There is the children’s Easter (school) holiday, an annual trip to Cornwall plus both mine and one of my best friend’s birthdays (a day apart). So, I am most definitely struggling to keep up with cooking good food and blogging!
As a result, my giant hot cross bun seems way out of date. But, have no fear. The joy of this recipe is that it also could be called a Fruit Loaf and works very well as a sweet fruity spicy tea bread that is most delicious toasted and served at breakfast or tea time, generously slicked with butter, preferably salted for me!
The recipe is very easy to follow and does not require any boiling and cooling of milk or any infusing, soaking or teeny tiny chopping of dried fruit. It is simply a dough that has a bag of pre-chopped dried fruit added to it along with some spices of your choice.
I found the recipe HERE and adapted it in a couple of ways.
1. I only used mixed dried chopped fruit, a few cranberries and no mixed peel.
2. I changed the glaze recipe from milk and sugar to water and sugar. I dissolved 2tbsp sugar in 2tbsp water on the hob.
3. I used cinnamon and nutmeg as spices but would have used cardamom of I had any in the cupboard.
I am entering this into the Tea Time Treats challenge for this month which is jointly hosted by Kate at What Kate Baked (this month) and Karen at Lavender & Lovage. The theme is Easter. Ah, I have just remembered that I didn’t receive an Easter egg from Mr.Scott. Right, better go off now and remind him he owes me a serious quantity of chocolate. William Curley please.