As Easter approaches, the traditional hot cross bun has undergone a radical transformation, with supermarkets offering an array of whimsical flavours that challenge the classic recipe. From chocolate to red velvet, and even tiramisu, the novelty hot cross bun has become a culinary battleground. In a daring taste test, I sampled 25 unconventional varieties to determine whether these modern twists can hold a candle to the beloved original.
The Rise of the Novelty Bun
Hot cross buns, typically enjoyed on Good Friday, have been gracing supermarket shelves since January, spreading their spiced allure earlier each year. However, the essence of these seasonal delights appears to be transforming as retailers experiment with an assortment of creative toppings and fillings. Step into a Marks & Spencer food hall, and you’ll be greeted by eye-catching pink “red velvet” hot cross buns. Meanwhile, Tesco boasts over ten different varieties, including a tear-and-share brioche option.
While traditionalists may scoff at these innovations, food reviewer Becca Stock, known for her engaging TikTok and Instagram food reviews under @beccaeatseverything, advocates for an open-minded approach. “To enjoy a non-traditional bun, you have to view it as a separate product,” she explains, urging consumers to embrace the diversity of flavours on offer.
Chocolate Buns: A Sweet Temptation
Among the most popular novelty offerings are chocolate hot cross buns, which seem to have captured the hearts of many. The Waitrose No 1 Belgian chocolate hot cross buns, priced at £2 for two, promise a decadent experience. However, they often replace the traditional dried fruit with chocolate chips, which can leave purists longing for the classic combination.
Charles Banks, managing director of the food trends agency thefoodpeople, notes that these chocolatey creations cater to those who prefer to avoid dried fruit. “From a retailer’s perspective, it increases the weight of purchase,” he adds, highlighting the marketing appeal of these sweet treats.
In my tasting, the Tesco Finest triple chocolate hot cross buns (£2 for four) proved a sticky affair, overflowing with chocolate chips that melted into a messy toaster nightmare. They were undeniably sweet, but I missed the depth of traditional spices. In contrast, the Waitrose milk chocolate and fudge hot cross buns (£2 for four) struck a more balanced note, with a pleasant milky sweetness that left me wanting more.
Citrus and Sweet: A Zesty Adventure
Moving beyond chocolate, several buns ventured into citrus territory. The Waitrose white chocolate and lemon hot cross buns (£2 for four) aimed to elevate the classic recipe with a zesty twist. Yet, I found the lemon flavour underwhelming, overshadowed by a sugary profile. Asda’s Exceptional lemon and white chocolate hot cross buns (£1.77 for four) fared better, with a creamier texture that complemented the citrus notes.
For those who enjoy a stronger fruit presence, Morrison’s The Best lemon drizzle hot cross buns (£1.80 for four) incorporated traditional raisins, but I found them lacking in bold flavour. Meanwhile, the Aldi Specially Selected rhubarb and custard hot cross buns (£1.19 for four) surprised me with their delightful rhubarb pieces, proving that a little creativity can go a long way.
Cheese and Beyond: The Savoury Side
Not all buns leaned sweet; some ventured into savoury territory. M&S’s extremely cheesy cheddar and red Leicester hot cross buns (£2.90 for four) provided a pleasant respite from the sugar overload, reminiscent of a cheese scone. However, the Tesco Finest cheddar and red Leicester hot cross buns (£2 for four) left something to be desired with their doughy texture.
As I explored these variations, I discovered that the best results often came from those that stayed true to the essence of the hot cross bun. The joint best contenders, M&S’s granny smith apple hot cross buns (£2.90 for four) and Tesco Finest brown butter and chai tea hot cross buns (£2.25 for two), showcased a harmonious blend of traditional spices and innovative flavours, offering a unique yet familiar experience.
Why it Matters
The evolution of the hot cross bun reflects broader culinary trends as consumers seek innovative flavours while maintaining a connection to tradition. As supermarkets continue to push the envelope with novel creations, the challenge remains: can these adventurous flavours stand up to the original? With Easter on the horizon, the answer may lie in personal preference, but one thing is certain: the hot cross bun is no longer just a seasonal delight; it has become a canvas for culinary creativity.
