Hot Cross Buns

Ingredients

• 2 0z. Brown & Polson’s Paisley Flour
• 1 level tea-spoonful Ground Cinnamon
• 1 lb. Ordinary Flour
• I level tea-spoonful Ground Mace
• 4 oz. Butter
• 4 pint Sweet Milk
• 4 oz. Castor Sugar
• 1 Egg
• 2 oz. Currants
• YY tea-spoonful Salt
• A small piece of paste.

Method

1. 1

   Rub butter into the flours.

2. 2

   Add currants, sugar, salt, and spices.

3. 3

   Beat the egg and mix with milk.

4. 4

   Form into balls, place on a greased baking sheet, top with paste crosses, brush with milk or egg, and bake in a quick oven for 15 minutes.

5. 5

   Cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 5. The excerpt below is the record exactly as published.

HOT CROSS BUNS, 2 0z. Brown & Polson’s Paisley Flour. 1 level tea-spoonful Ground Cinnamon. 1 lb. Ordinary Flour, I level tea-spoonful Ground Mace. 4 oz. Butter. 4 pint Sweet Milk. 4 oz. Castor Sugar. 1 Egg. 2 oz. Currants. YY tea-spoonful Salt. A small piece of paste.

Cook this with the app: pantry check, scaling, and the assistant.