… or you’ll frighten the horses!
Well, I did give fair warning! And I couldn’t keep it a secret any longer. Yes, I did make them myself and no, I didn’t offer them to Manolo (no, not that one, ladies), Carolina and extended family. (No point in adding to the soggy chips-with-everything stories already quaintly depicted in the Spanish press.)
But I’m getting ahead of myself. First a note of explanation.
Couldn’t source hot cross buns here so ended up making my own thanks to the Times recipe(http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article701547.ece ) provided by the ever helpful Miss Whistle (http://www.misswhistle.blogspot.com/ ) and Paddington Bear ( http://www.dltk-holidays.com/easter/hotcrossbuns.htm) by the equally helpful So Lovely (http://www.itsallsolovely.blogspot.com/). Why did I use two recipes I hear you ask? And I’ll be totally frank in reply - to hedge my bets!
You may recall, P and I invited to a traditional British Easter Sunday lunch and tea Manolo etc with whom we spent last Christmas - and huge day-long meals. (December posts still bulging with all the fat details of that shamefully gigantic gluttony. Just thinking about them makes me unsteady and reach out for the sidebar...)
Now, whilst I considered my handiwork (first go at buns, after all) not totally unacceptable - the recipes themselves were perfect; my execution maybe less so - P’s verdict afterwards was compressed into a single word: "Disgusting".
Well, judge for yourselves, bearing in mind they really didn’t taste as bad as they look. (Click to see them in their full glory!)
And pics don’t always show things to their best advantage, do they…?
P.S. Later, thrusting the photo (top right) under my nose, P said he’d far rather have eaten those things (they’re mushrooms!). Look much the same, he muttered under his breath, but taste infinitely better, adding (with a nod to the cordon bleu- level of cheffing he so effortlessly achieves for dinner party guests) he’s unsure if I can be trusted with baking for guests again. So, gastronomically speaking, am now on the reserve bench. Or the culinary naughty step as it were.
Trouble is, how long - thanks to Bun-gate - will I have to stay there?