As you know I like a little baking foray every now and then. Easter is a very opportune time for this as a) I love Hot Cross Buns and b) every one of the little blighters here comes with a healthy dose of mixed peel (which I cannot eat being allergic to oranges). So as I started last year meaning to go on, it was time for Gidday’s Easter Buns.
Buoyed in anticipation of lashings of butter on warm fruity buns, I weighed and mixed and kneaded and poked the fruit in. Waited an hour then formed my little parcels of Easter yumminess ready for the oven.
But something didn’t feel right and I knew before I took them out of the oven (actually I knew before that but I was in denial) that there would be no light and fruity bundles scoffed at Gidday HQ today.
There was no rise. No uplift. The yeast had lain inactive. Inert. Literally flattened by the chill in the air. (In retrospect, I should have left it in the bathroom – the warmest room at Gidday HQ – to do its ‘thing’.)
So I spent 4 hours today making fruity – and inedible – rock cakes.
Buggar.
Gidday from the UK 
I don't know…they were pretty irredeemable 😦
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Bugger indeed! BUT you could warm them up and slather them with butter and that would save them.
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They were really hard…like rocks. You may have needed dental work afterwards. On the plus side I could use them as deadly weapons should any more critters venture in?
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Gee thanks mate…the biggest downer was that they worked last year which was the first time I'd made them. Obviously the new Gidday HQ has some learning to do….
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Thanks Jack 😦 *sniff*
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I'd eat them – but then I'm a massive rock cake fan. I think you may have inspired me to get in the kitchen today for that very purpose…
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. . seen camel droppings that looked more appetising – mind you, warmed up with a dash of melting butter . . . Nah! 😀
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Poor you. What a shame. Better luck next time.
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