Cross Buns and Custard

Easter has passed for another year and it was a busy one for us at the Blue Bird.  We had visitors from all over the state and others stopping by on their way to Confest and the Deni Blues and Roots Festival.  Happy, excited fresh people stopped in for grateful refreshment on Friday afternoon and not so fresh, tired, hungover people dragged themselves in for nourishment and a pick-me-up on the way back on Monday.  It was exhausting but as everyone was happy to see us open and appreciative of the atmosphere, enjoyable for us.

I made Hot Cross Buns and they turned out really well.  There is nothing like the smell of cooking fruit buns or the softness of one that is truly hot and fresh out of the oven.  I made a few dozen to fill family orders around town and next year I will definitely do that again.  They take a long time to make but I pretty much have them down to an art now.

And I am also venturing out into the hallowed Custard Slice territory.  Roger calls them snot blocks but that is unkind, a good custard slice is a thing of beauty as I'm sure any connoisseurs out there among you will agree.  It is the creamy but firmness of the custard, the subtle flavour of vanilla  in the custard and the sweetness (but not too sweet) of the vanilla icing that makes a seriously good custard slice.  I am giving it a good go so try one next time you are in.  At the moment they are a limited edition item on our menu so you will need to be in early to get hold of one.