Today's recipe for Traditional British Hot Cross Buns has been shared on Lavender & Lovage before, but many years ago. However, I decided it was time to give the photos a makeover, as well as sharing a new and more uptodate printable recipe card. This recipe for Traditional British Hot Cross Buns is my late mother's recipe, and is one that she always used for these delectable fruited buns at Easter. My mum used to say that the recipe was adapted from a Tudor recipe for spiced baked buns that she saw in an old magazine in the 1950's. We all love the spice mixture and fruity filling, as well as the light but filling texture too. I made two dozen of these yesterday in readiness for Easter, as they freeze so well. Just remember to take them out to defrost, although some modern toasters have a “defrost” setting on them for toasting from frozen. Serve these fruited buns warm, with butter. Or, toast them, and again, serve them with lots of good salted butter. For the sourdough bakers amongst you, I also have a rather delectable recipe for Easy No Knead Sourdough Hot Cross Buns, which are very easy to prepare. I hope you all enjoy this traditional recipe if you make it, and I am sure my mother would be delighted to know that her recipe is still going strong. Karen