I"m from England where Hot Cross buns originated (I think!) and as a child the baker would deliver them warm from the oven on Good Friday. We never had an icing cross on them ; the pastry cross made from flour and milk was piped on before they were baked and somehow stayed lighter than the rest of the bun. That is how I make them each year using currants and mixed spice (the closest I have found here is pumpkin spice). Anyway it reminds us of "home". "Oh! to be in England now that April's here" Glad to be able to help you cast your memory back, Eugenia. I've been in Paris in April, but not England - would love to travel there sometime. Enjoy the buns - they do indeed have an English history. - PJH

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