Fooding Around with Jenny Morris

Fooding Around with Jenny Morris

Easter time is the time for eggy things!


Jenny Morris

Jenny Morris

I am happy when Easter comes around because I can eat Hot Cross Buns filled with soft, sweet mixed fruit and extra spice that are so delicious toasted and topped with thick cold salty butter that you sip off the top as it melts. There is never one that goes to waste – it becomes a bread and butter pudding the next day or you can do what Phillippa Cheifitz does with her leftovers.

Let’s Cook!

Hot Cross Buns:

Makes 12

  • 380ml milk
  • 60g butter
  • 560g cake flour
  • 10ml mixed spice
  • 10ml cinnamon
  • 3 ml ground nutmeg
  • 2ml ground allspice
  • 5ml salt
  • 60g castor sugar
  • 10g instant dry yeast
  • 80g sultanas
  • 60g mixed peel
  • 1 egg, beaten

Paste for crosses:

  • 70g cake flour
  • 15ml castor sugar
  • About 70ml water


  • 30ml water
  • 30ml castor sugar
  • 1 tsp. smooth apricot jam

Over a medium heat warm the milk and butter until the butter has melted. Remove from the heat and allow to cool slightly. Sift together the flour, mixed spice, cinnamon, nutmeg, allspice and salt. Add the sugar, yeast, sultanas and raisins.
Stir the warm milk and butter into the dry ingredients. Add the egg. Knead until smooth. Cover and allow rising until double in size in a warm place.  Knock the dough down, divide into 12 medium balls and place on a greased baking tray. Cover and allow to rise for 10 minutes.
Make the paste for the crosses by mixing the flour and sugar together and adding enough water to make a smooth paste. Pipe the crosses onto the buns. Bake at 190°C in a preheated oven until golden, about 18 minutes. For the glaze, heat the milk until the sugar has dissolved. Do not boil. Brush the buns with the hot glaze.

Spicy Easter biscuits:

Makes 36- 40 biscuits

  • 125g butter, softened
  • 225ml castor sugar
  • 375ml cake flour, sifted
  • 7ml baking powder
  • 5ml ground mixed spice
  • 5ml ground cinnamon
  • 4ml ground nutmeg
  • 1 egg, lightly beaten
  • 10ml vanilla essence

Beat the butter and sugar together until light and fluffy. Sift the cake flour, baking powder and spices together. Beat together the egg and vanilla essence. Stir the flour into the creamed butter alternately with the beaten egg until well combined. Rest in the fridge for one hour before shaping and baking.
Roll the biscuit dough out and cut into desired shapes. Place onto greased cookie trays and bake in a preheated oven at 200°C for 10 minutes. Remove from the cookie tray and cool on a cooling rack.

My Bread and Butter Pudding


  • 30 ml (2 Tbsp.) margarine
  • 60 ml apricot jam
  • 6 traditional hot-cross buns, halved
  • Custard: 1 litre (4 cups)
  • soya milk 60 ml
  • custard powder 60 ml
  • sugar 45 ml (3 Tbsp.)
  • vanilla essence

Preheat the oven to 180°C. To make the custard, heat 250 ml (1 cup) of the milk in a saucepan. Slowly whisk in the custard powder and sugar, whisking constantly until the custard starts to thicken. Take care here, because once it does thicken, it goes quite fast. Slowly pour in the remainder of the milk and stir in the vanilla essence. Taste and add a little more sugar if necessary. Spread the margarine, followed by the jam, onto the cut side of each hot-cross bun half. Close the buns. Pour a little of the custard into a baking dish, ensuring the base of the dish is covered. Fit the hot-cross buns into the dish. Pour over the remaining custard, making sure all the buns are covered. Allow to stand for about 15 minutes. Bake for about 20 minutes until golden brown and bubbling. Serve warm. Serves 6

© Phillippa Cheifitz from her book Easy Fast and delicious