Hot Cross Buns
Ingredients
3½ cups flour
½ cup sugar
3 tablespoons melted butter
½ teaspoon salt
1 cup milk (scalded)
1 yeast cake softened in ¼ cup warm milk
1 egg (beaten)
1 teaspoon cinnamon
½ teaspoon allspice
¾ cup raisins
Method
1. Pour scalded milk into a bowl.
2. Add sugar, salt and melted butter.
3. Cool to luke warm.
4. Stir in softened yeast and the well beaten egg.
5. In a large bowl sift flour, cinnamon, and allspice.
6. Add raisins and liquid.
7. Mix well then cover and let rise in a warm place until double in bulk.
8. Punch down and knead on a lightly floured board for a short time.
9. Shape into large biscuits, and place on a well greased baking pan.
10. Allow to rise again.
11. Brush tops of buns with slightly beaten egg white.
12. Bake at 375°F for 20 minutes. Yields 18 buns.
Hot Cross Buns was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “It’s Easter”, page 14.
Cod Fish Cakes
Ingredients
1 lb cooked cod fish flaked
3 cups mashed potato
1 egg
½ teaspoon pepper
1 teaspoon seasoning salt
¼ teaspoon thyme leaves
2 tablespoons chopped parsley
1 small onion chopped or grated
Cooking oil
Flour
Method
1. Beat egg in a bowl.
2. Add flaked codfish and mashed potato.
3. Mix well.
4. Add salt, pepper, thyme, onion and parsley. Mix well.
5. Form mixture into patties.
6. Dust with flour and fry until golden brown.
Cod Fish Cakes go well with baked beans, lettuce and tomato.
Cod Fish Cakes was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “It’s Easter”, page 14.
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