It’s that time of year when the Alban Bun is being baked and can be had from St Albans Cathedral.
It is said that the Alban Bun, the precursor to the famous Hot Cross Bun, originates in St Albans where Brother Thomas Rocliffe, a 14th Century Monk at St Albans Abbey, developed an original recipe. From 1361, Brother Thomas would distribute these buns to feed the poor on Good Friday.
The original recipe remains a closely guarded secret, but ingredients include flour, eggs, fresh yeast, currants and grains of paradise or cardamom. The baker today stays faithful to the original 14th century recipe with only a slight addition of some extra fruit. The buns are distinctive in their appearance due to their lack of a piped cross. Instead, the baker cuts the cross into the top of the bun with a knife.
If you live near St Albans you may like to pre-order for collection from the Cathedral; they will deliver but it’s pricey at £10.
We found it like a less sweet hot cross bun, thus very pleasant halved and toasted.
Full story and ordering details here The Alban Bun
(I hasten to add, I have no connection in any way other than ordering and consuming)