The trick to making traditional hot cross buns
SIR – I share A J Ritchie’s dislike of oddly flavoured hot cross buns (Letters, April 10) but take a different view on their fruit content.
Currants are essential. Add candied peel if you must (though I don’t and neither did Elizabeth David) but never raisins. All traditional recipes say the same.
Have a go at making your own; fresh yeast gives the best results.
Georgina Wragg
Aylsham, Norfolk
SIR – A J Ritchie is right that hot cross buns should contain only spices, raisins, currants and candied fruit.
However, since I was a boy I have been waiting for somebody to make one without that horrible squishy dried fruit. So I was delighted to discover that a leading supermarket (Waitrose) has introduced a currantfree chocolate and orange version.
None the less, I accept that currants are better than cheese, toffee or Marmite.
Chris Newton
Berkeley, Gloucestershire
SIR – I wonder if A J Ritchie would be prepared to try buttering a hot cross bun and filling it with bacon and a little maple syrup. Sweet, savoury, crisp – a wonderful combination.
Sue Beale
Maidenhead, Berkshire
SIR – A greater challenge is finding hot cross buns that do not contain palm oil.
Wendy Farrington
Kendal, Cumbria