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Suzanne: I’ve tried for years at Easter to make hot cross buns with mixed results.. They never quite end up like any from a bakery. I’ve gotten close but never quite succeeded. I’ve realised I’m just not a “dough” baker. Yeast and I are not friends. But I do quite like the flavour and I do like making cakes. Something about the quick mix and bake that appeals to my must-eat-cake-now personality. So I decided that what my Easter needs this year is a hot cross tea cake. All the flavour without the fuss.
I’m a fan of a chocolate chip version but Jane went with the traditional currant version instead. Jane: I'm a nervous cake maker. I seem to lack the instinct needed that tells me when it's the right time to take it out of the oven. So if I'm going to make a cake I need a recipe that's foolproof. Extra points if it's a simple stir-and-bake recipe that doesn't have me creaming butter and sugar or whipping egg whites. This recipe is a revelation! So quick and simple, and the end result is honestly one of the nicest cakes I've tasted!
It's always a good idea to keep a ready-to-go sweet treat on hand for those moments that invariably challenge us between meal times. You know that mid-afternoon slump when you wish some kindly maternal figure would materialise and put you down for a nap? Or you're relaxing after dinner, watching TV, minding your own business when suddenly an ad comes on for a chocolate bar or ice cream and suddenly you absolutely must have something sweet!
These delicious little treats are a cinch to make, and are as nutritious as they are delicious. Flavour variations are practically unlimited. They keep beautifully in the freezer and need just a few minutes at room temperature before they're ready to scoff. |
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