Hot Cross Bread and Butter Pudding

Hot Cross Bread and Butter Pudding. This is a really easy way for you to make bread and butter pudding. You don’t need any extra dried fruit just what’s in the hot cross buns and some of our fantastic local dairy produce.

Hot Cross Buns

Hot cross buns!
Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha’ penny,
Two ha’ penny,
Hot Cross Buns!

First published in the “Christmas Box” London, 1798

Hot Cross Buns

You probably sang the nursery rhyme as a child, but the origins of the hot cross bun go back as far as the fourteenth century. Traditionally made from enriched bread dough with raisins or currants and mixed peel. You eat them on Good Friday to mark the end of the fasting for Lent. The piped cross signifies the crucifixion. The cinnamon and nutmeg are thought to represent the spices used to embalm Jesus’s body.

Sweet spiced buns were first probably associated with Easter when given to the poor. By Elizabethan times the sale of sweet buns was limited by law. Their sale was restricted to funerals, Christmas time and the Friday before Easter. There is a long tradition of eating spiced fruit ‘ Arval ’ bread or cake at funerals or the following feast. The feast marked the death was free from any suspicious circumstances and the legal transferal of goods and possessions.

There are lots of superstitions about hot cross buns baked on Good Friday. They are said to cure illness and if hung in a kitchen prevent your house from burning down. They will also ward any evil spirits. If you sail, then a hot cross bun taken on a sea voyage protects against a shipwreck. While I cannot promise any of these things, I can offer you a very simple and tasty recipe should you have a few too many hot cross buns to spare.

Hot Cross Bread and Butter Pudding
If you wish you can add a handful of extra dried fruit to your pudding, raisins, currants, and sultanas.

The Food Bloggers Breakfast and my home baked Granola

The Food Bloggers Breakfast ?

The Food Bloggers Breakfast

The food bloggers breakfast must be a thing of wonder. Cold soaked oats, Manuka honey, and exotic berries topped off with superfoods smoothie packed with vitamins. Alas as a working dad heading off on the school run it’s lucky to be a piece of toast with too much butter* and some homemade jam. Now there is nothing wrong at all with toast and at the weekend it is a great start to your day. Sourdough with some smoked salmon and creamy scrambled eggs or with crushed avocado, eggs poached or boiled and a little chilli kick.

The Food Bloggers Breakfast Aims

Now I will be honest my breakfast aims do tend to aim towards a sky-high pile of bacon, well a full fry up to be honest or a tower of pancakes. I do however like porridge made with milk ( sorry true Scots ) with a little brown sugar sprinkled on top and another favourite made from oats, home baked granola. Granola is a very popular breakfast cereal made from the aforementioned oats with oil and honey or sugar.

So, if you ’ve not already noticed a theme not particularly healthy but very tasty. Factory manufactured granola can be quite expensive and yet it is so very easy to make at home. It is delicious mixed with dried fruits and nuts such as flaked almonds, apricots, raisins, and sultanas or eaten with creamy, natural yoghurt, sliced banana and sprinkled with blueberries.

Home Baked Granola

A bit about Home baked Granola

Granola was invented and trademarked in America by a contemporary of John Harvey Kellogg as a baked breakfast cereal at a similar time to muesli, which is also made from oats although neither sweetened or cooked. With the addition of nuts and dried fruits, granola is often marketed as a ‘healthy option’ however it does contain a lot of sugar. Granola or pressed granola bars ( similar to Flapjack ) are a good source of energy and is often carried by long-distance hikers. Granola can also be used in making and garnishing desserts such as my recipe for Cranachan or served with iced lemon parfait and lemon curd.

*I love butter that much we are almost having a relationship.

Oats are gluten free but can cause a similar reaction and may be processed in factories that process wheat and barley.
Crepe

A Crepe for Candlemass

A crepe for Candlemass. I don’t really need an excuse to make pancakes at home, but this is one of those festivals with a food connection that I adore. So I am indebted to a foodie friend for posting about having crepes today in Paris and the Candlemass tradition. It is a pity I couldn’t quite get to Paris but the girls were happy with Daddies efforts.

Candlemass

Candlemass is a Christian Holy Day celebrating when Jesus was presented at the Temple. It is celebrated on the second of February and is the last feast of Christmas. In some countries the Christmas decorations are taken down on Twelfth Night in others they remain in place until Candlemass. Many Christians take candles to be blessed in a church which are then used for the rest of the year. The candles symbolise Jesus as the ‘ Light of the World ’.

A stack of Crepes
A plate of Crepes

The tradition of eating crepes is attributed to Pope Gelasius distributing pancakes to pilgrims arriving in Rome. The round golden pancakes are also said to be symbolic of the sun and celebrate the arrival of Spring. This tradition could date back to Roman times and offerings of made of cake. Today in France when making the pancakes they are flipped from the pan in the right hand while holding a gold coin in the left to ensure household prosperity for the rest of the year.

Crepes and Pancakes

A crepe griddle
An electric Crepe griddle

A crepe is a very thin pancake which can be made in a pan or on a cast iron griddle plate. These plates were placed over a fire but now are electrically heated. Crepes are cooked across France, Northern Europe, and North Africa. Crepes can be sweet and served with sugar and lemon juice, fruit, whipped cream, Nutella and Maple syrup. The classic recipe is Crepe Suzette with the pancakes skilfully made and served at the table. They are flambéed in a sticky caramelised sauce of sugar, butter, orange juice, and zest and orange liqueur.

Crepe Suzette
Classic Crepe Suzette

Savoury pancakes or galettes are often served for lunch and can be filled with ham, cheese, sautéed mushrooms, baby spinach, and ratatouille. Pancakes are commonly made from wheat flour, but you can make them with buckwheat which will make them suitable for coeliacs and people who are gluten intolerant.

Candlemass Crepes
Crepes for Candemass
For a sweet pancake add a dessert spoon of caster sugar to the beaten egg and milk.

My Delicious Homemade Buttery Mince Pies

Sweet pastry Mince pies

I love mince pies, I love mince pies so much. Lilly and I set a challenge this December to try all of the mince pies we could possibly get our hands on in Jersey. Shall I let you into a secret none of them match up to today’s recipe. We hope you like them just as much.

A bit of Mince Pie history

Mince pies are a peculiarly British individual pie now eaten across the English speaking world. They are traditionally served over the Christmas period. Although in America they are more likely to be made in large tart cases and eaten at Thanksgiving. It is thought the name is derived from mince meat and preserved fruit pies first bought back during the crusades. These would have been quite heavily spiced with cinnamon, cloves and nutmeg. Today when we make mince pies we omit the meat but most recipes contain suet. You can use the tradition beef suet or a vegetarian option if you prefer.

My Last Minute Mincemeat Recipe

You can use a good quality mince meat but you might like to use my own quite luxurious recipe. As with a lot of my recipes you can always adopt to your own tastes. You can add Drambuie instead of brandy, some freshly grated orange zest,  and fresh cranberries for example.

Mincemeat is traditionally made in advance and stored in sterilised air-tight jars but I this recipe is just as good and read to use immeadiately.
Buttery sweet pastry mince pies ready for baking

The best Mince Pie Recipe

The basic recipe is for sweet buttery sable pastry and any left overs can be used to make Christmas biscuits. You can make the pastry ahead and freeze and defrost as you require. If you want to make a more traditional cover seal the edges with a little cold water, top with pastry and snip a small hole in the top.

These crumbly, buttery mince pies are delicious made with my recipe for mincemeat.
Sable pastry Christmas cookies

Christmas Biscuits – Great for making with the kids

My Christmas biscuits or cookies are a definite family favourite. They are great if you want to make something with your children to decorate the Christmas tree. But don’t worry they are very tasty too. 

My Christmas biscuits or cookies

sable Pastry

The recipe is a variety of Sable pastry a rich egg and butter enriched recipe from France. You can use sable pastry for making tart cases, Linzer biscuits and wonderful festive mince pies. The classic central European Christmas recipe Linzer torte is made from a sable pastry. It is filled with jam and topped with a pastry lattice. The word “sable” is French for sand which you will see perfectly describes the grainy texture when you make the biscuits. The end result is a fine crumbly texture.

Sable dough

Decorating your biscuits

You may decorate your biscuits however your choose. It is great fun with my two girls as we have a rather over stocked baking cupboard and they run riot. You can purchase a wide range of decorations now in good supermarkets and speciality baking shops. Alongside old favourites such as hundreds and thousands you can buy edible glitter, gold and silver decorations and many more. You can use royal icing to decorate your finished biscuits if you have some from decorating your Christmas cake. If not you will find a recipe for a basic water icing which is perfectly suitable.

Decorated Christmas biscuits

You can find more recipes for festive biscuits and Christmas bakes here. Enjoy.

Rich buttery biscuits made from a Sable style pastry. If you want to hang your biscuits on your tree make a hole in the dough before baking. You can use a pen top or small sharp knife. Make sure you don’t make the hole to close to the edge.

Christmas Biscotti – My take on an Italian classic

Biscotti are tasty Italian biscuits and the next of my Christmas bakes. They are great as a seasonal gift and very easy to make. They are also very moreish and so you may find them hard to give away. The secret is you make a double batch. That way you will have enough for both your friends and yourself.

Classic Biscotti

The origins of biscotti

Biscotti or cantucci ( most commonly used in Tuscany ) are delicious twice-baked Italian biscuits. They are usually made with almonds. Traditionally they are served with a sweet Italian dessert wine called Vin Santo. You might also find them on the side of a cappuccino or latte. To be honest I’m very happy dipping them in nothing more than a mug of tea. We always make several batches at home, in December, as they are a wonderful handmade small gift at Christmas time.

Traditional Biscotti
Traditional Almond Biscotti biscuits

“Biscotti” is derived from medieval Latin and literally means twice baked. It is also the origin of the English word biscuit, but these are just baked once. There is a long history of double baking. Roman soldiers ate twice-baked bread. Sailor’s rations used to contain the dreaded hardtack or ship’s biscuits. These were often riddled with beetles and weevils by the end of a long voyage.

What ingredients can I use?

Biscotti were traditionally made from flour, eggs, sugar, pine nuts, and whole almonds. Today you can find biscotti with a multitude of ingredients and flavourings. Including spices, nuts, dried fruits and can be dipped in dark chocolate. For this recipe, I’ve included nuts, fruit, orange zest, and some seasonal spices. You can experiment and add anything you fancy. Why not try chopped dried apricots, mixed peel, walnuts, hazelnuts, and chestnuts. You can even flavour your biscotti with liqueurs.

However you choose to make them I’m sure you will find them addictive. Enjoy.

For a more traditional Biscotti recipe omit the spices and dried fruit.