All We Can – thanks and latest update

Gill has received the following thanks from All We Can logo:


Thank you ever so much for your continued and generous support for the work of All We Can through committing to raise funds for Syrian refugees. You should by now have received the latest update in the post, which included a poster for your Church notice board. 

We would like to help you to spread the stories by providing you with an electronic copy of the update we recently sent you. With this electronic copy, you can forward it to a group mailing list of members from your church, display it on your website, and even include it (or elements of it) in your church newsletter.

The following PDFs give the latest updates 

Refugee Crisis Poster- Summer Update Final

201608 Emergency Relief PaP Syria Final


Easter and Hot Cross Buns


Why hot cross buns on Good Friday?  

  • Plain buns are historically eaten hot or toasted at the end of Lent having been banned during Lent.  
  • During Elizabeth I’s reign, the London Clerk of Markets decreed a ban of sales of  hot cross buns and other spiced breads, except at burials, Good Friday or at Christmas.

There are few recipes before the 18th Century though – talk to Marj for the recipe used in the pictured buns above.

Superstitions – of which there are many – include

  • buns baked on Good Friday will not spoil or grow mouldy during the following year (I think a 3 star freezer is needed for this!)
  • keep a hot cross bun for medicinal purposes (you might discover a new antibiotic such as penicillin…)
  • take on a sea voyage to protect from shipwreck (though declare and have it confiscated on arrival)
  • hang one in the kitchen to protect against fires and ensure all breads turn out perfectly – the hanging bun should be replaced each year

(NB we can probably guarantee most won’t work and many break our current food hygiene rules/laws so…..don’t!)

The traditional method for putting the cross on the bun is to use short crust pastry, nowadays it is usually a paste made of flour and water