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April 2012: Make Your Own Hot Cross Broadmoor Buns

1924 broadmoor buns

Ever wondered how an institutional bun was made? If so, then look no further than the Steward's special order book from Broadmoor (catalogue reference D/H14/B1/2/8). It reveals hot cross bun production on an industrial scale.

At Easter 1924 there were 777 patients and 97 attendants in Broadmoor. With one bun per patient and two per attendant, that required the production of 971 buns!

Here's the Broadmoor bun recipe using ingredients listed in 1914 when a mere 306 buns were required. You'll need a sweet tooth if you want to follow it. Let us know how you get on.

To make 306 Good Friday Buns 1914 broadmoor buns


44 lbs flour
8 1/4 lbs currants
8 lbs sugar
6 lbs lard
1 lb peel
21 eggs
2 tins condensed milk (open and pour out into a container)


Preheat the oven to Gas mark 8 (240C/475F).

Sieve the flour into a large bowl then rub in the lard with your fingertips.
Add the sugar.
Beat the eggs and add to the flour mixture with the condensed milk.
Mix until it becomes a soft dough.
Turn out onto a lightly floured work surface and add the currants and peel whilst kneading until it becomes smooth and elastic.
Grease a large bowl with lard. Place the dough in the bowl, cover and allow to prove for one hour.
Turn out the dough and divide into 306 equal pieces.
Roll each piece into a ball and flatten slightly with your hand.
Grease several baking trays with lard and transfer the buns to the trays.
Cover and allow to rise for 40 minutes.
Transfer to the oven and bake for 8-12 minutes.
Allow to cool before serving.


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