Sweet

This classic Easter recipe for Hot Cross Buns is a firm Daylesford favourite. Lots of fun to make, especially for children who can help stir the mixture, shape the dough and pipe the crosses.

Brew a pot of your favourite tea, place the loaf in the middle of the table and let everyone pull it apart and share the soft, spiced bun. 

Recipe from From the Veg Patch by Kathy Slack.

“When I worked at Daylesford Organic Farm, the bakery made chocolate brownies that were out of this world. They were dark, fudgy and flecked with nuggets of white chocolate. I would buy one at the end of my shift in the kitchen garden, unable to resist tucking in straight away despite my mud-engrained fingers. They have been my brownie benchmark ever since, and so when I came to this recipe (beetroot and chocolate, after all, being a classic combination I could not omit), I knew mine too must be broodingly dark and have those signature morsels of solid chocolate hidden within. The result is a grown-up brownie, almost savoury, thanks to the beetroot and tahini. Good for dessert with a dollop of sour crème fraîche as contrast.”

With a thick, lightly salted date caramel and a textured nutty base of almonds and ginger biscuits, this is the perfect festive treat.

The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example. 

Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.

Perfect enjoyed after a dinner party or with a cup of afternoon tea or coffee. 

This gluten-free cake recipe is taken from Seed Magazine Volume 6. Leave out the crème fraîche to make it dairy free.