Here, you mix a proportion of your flour with the yeast and liquid (milk, in this instance), and leave it to ferment for a period of time. In 2000 he became Tibor Horváth, how is his civil name, the first Hungarian performer on the world famous Love Parade and currently ranks among the leading Hungarian techno artist.

Tastes and looks just like the classic version (see above), except they rise marginally less (you can only tell if you have both side by side), and the dough takes longer to rise. With salted caramel fudge pieces and banana purée, we’ve packed all the flavours of banoffee pie into a hot cross bun.Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. I have gone rather cardamom mad recently, but this short aromatic infusion gives a heavenly scent to the little fruited buns later. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

When ready, an adult should carefully remove your Dutch Oven from the heat, remembering to wear the heatproof gloves.Brian and Jim, your hosts will give you a warm welcome with a complimentary drink waiting at your arrival. To make the flour paste, mix the flour and water together in a small bowl until it’s a smooth paste. You could run our fire safety activities, Fuel air ignition and Sitting safely by a campfire , prior to running this session. Ballymaloe Cookery School instils its students with a love of local produce, under the inspirational tutelage of Darina Allen. Place the sugar and water together in a small pan and bring gently to the boil, allowing the sugar to dissolve.

Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. You can also adapt the recipe easily, keeping the amounts the same but changing out the type of fruit. Remember to use personal protective equipment, such as heatproof gloves when handling the Dutch oven and placing it onto the campfire. To shape the hot cross buns cover the pieces of dough with a kitchen towel to prevent them drying out.Place the buns onto a parchment lined baking tray, a little apart, and cover lightly with clingfilm or a damp kitchen towel.

Anyone who finds the physical aspects tricky could help read the recipe and direct everyone else – it’s always useful to have someone keeping an eye on everything to make sure the team’s working together smoothly.

To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so. This is the easiest way to make Hot Cross Buns, and I’ve provided it as an extra recipe at the very bottom of this post. Carefully take the buns from the warm place and pipe the flour paste to form crosses over the top of each bun. For the day after, reheating makes all the difference to make them soft and moist again – 15 sec in the microwave!