I have made a lot of hot cross buns in my time, for example these wholewheat hot cross buns and my even healthier hot cross buns a couple of years later.
However I really really like Hot Cross Buns, so I felt it necessary to bake them again this year. To me it feels a little like Christmas baking. You know with the oven on, baking, cinnamon, mixed spice, sultanas etc. Admittedly in previous years at Easter it wasn’t so cold that it actually felt like Christmas!
I was lucky enough to receive a “The Connoisseur” Easter Egg from Hotel Chocolat, earlier this month to try.
The box was impressive, highlighting the quality of the chocolate within, no thin cardboard boxes here. This chocolate egg is well protected.
This isn’t your average run of the mill chocolate easter egg, it is an extra thick dark chocolate easter egg.
This Lemon and Blueberry cake has been on my list ever since it was on the front cover of BBC Good Food magazine for their March edition. They labelled it as the perfect Mother’s Day cake, but to me this cake says one thing – Spring!
It has hard to remember that spring is coming when it’s been raining all day, the winds are ferocious and snow is forecast for tomorrow morning. Yet there has been the odd day when the sun has broken through and you can almost remember what summer is like. This cake is for getting us through till then 🙂
Yesterday in the UK the weather seemed to really turn a corner, there were blue skies, and you could feel the warmth from the sun. It was perfect and long past overdue!
I have been meaning to try these muffins for a while, originally because I thought they might give me a shot of sunshine despite there not being any really sun to speak of. However for once the recipe and the weather aligned and I got a perfect Spring muffins.
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