BUN IN THE OVEN

PER­FECT FOR PUD­DING, THESE TRA­DI­TIONAL EASTER GOOD­IES ARE THE GIFT THAT KEEPS ON GIV­ING

Warwick Daily News - - Weekend - WORDS: ALAS­TAIR MCLEOD

Hot cross buns are mys­ti­fy­ingly on our shelves for more than four months each year, so it’s un­der­stand­able that by Easter peo­ple might want to jazz them up a bit. A good qual­ity bun is all you need. There’s no need to ex­per­i­ment with choco­late, mocha, ap­ple and cin­na­mon, choc chip or any other du­bi­ous deriva­tion. As a rule, I pre­fer food that is made for shar­ing. It could be a pot of soup served with a la­dle, a pizza torn at the ta­ble or a plat­ter of seafood. That said, with dessert, there is some­thing ap­peal­ing about a plate all to your­self and this is cer­tainly a greedy “it’s all mine” pud­ding. Of­fer a jug of ex­tra cream to share if you must.

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