Easter isn’t complete without the spiced sweet buns filled with currants and marked with an icing or dough cross on top. According to a 12th Century story, an Anglican monk baked the buns and marked them to honour Good Friday. We love eating the pillowy buns topped with a generous lashing of butter, but what do you do with the leftovers?




"Delicious served with bacon, poached eggs and a drizzle of maple syrup."
Prep 5 mins | Cook 15 mins | Serves 4