Happy Easter! It's been a busy few months writing and recipe testing for me, not to mention completing my second term at Leiths so it's been nice to take a few days off leading up to Easter to catch up with friends and do a bit of relaxed baking. I'm a long time reader of Design*Sponge so I'm REALLY excited so have my Spiced Hot Cross Buns recipe featured on their 'In he Kitchen With...' series. It doesn't stray too far from the traditional recipe with the addition of honey and cardamom. Of course, like any hot cross buns, they are are best eaten toasted with plenty of butter. A good break from all of that chocolate that we'll inevitably be eating.
(Photo: Kristina Gill for Design*Sponge)