Hot Cross buns, available all year round,marmalade,jam for breakfast toasted, on a plate, UK
Image details
Contributor:
Tony Smith / Alamy Stock PhotoImage ID:
2JHB70FFile size:
52.3 MB (1.7 MB Compressed download)Releases:
Model - no | Property - noDo I need a release?Dimensions:
5076 x 3600 px | 43 x 30.5 cm | 16.9 x 12 inches | 300dpiDate taken:
14 July 2022Location:
Cheshire,United KingdomMore information:
A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, South Africa, Canada, India, Pakistan and the United States. They are available all year round in some places, including the UK The bun marks the end of the Christian season of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial and may also include orange peel to reflect the bitterness of his time on the Cross One theory is that the contemporary hot cross bun originates from St Albans, in England, where, in 1361, Brother Thomas Rodcliffe, a 14th-century monk at St Albans Abbey, developed a similar recipe called an 'Alban Bun' and distributed the bun to the local poor on Good Friday. In 1592, during the reign of Elizabeth I of England, the London Clerk of Markets issued a decree forbidding the sale of hot cross buns and other spiced breads, except at burials, on Good Friday, or at Christmas. The punishment for transgressing the decree was forfeiture of all the forbidden product to the poor. As a result of this decree, hot cross buns at the time were primarily made in domestic kitchens. Further attempts to suppress the sale of these items took place during the reign of James I of England (1603–1625) The traditional method for making the cross on top of the bun is to use shortcrust pastry, though some 21st century recipes recommended a paste of flour and water