Today the bun – made on Good Friday, 1821 – looks almost as good as
the day it left the oven.
It has been passed through five generations to Nancy Titman, 94,
who keeps it in a box.
It still has its cross on top and no traces of mould.
The bun, which has retained its smell, was made by Nancy’s
great-great-great-grandfather William Skinner, who had a bakery in
London.
“It is a relic which has been passed down through our family and we
get it out every Good Friday,” said Nancy, of Deeping St James,
Lincolnshire.
“It is rock-hard and the currants have disintegrated but it still
smells and looks like a hot cross bun.”
In the 19th Century many believed hot cross buns baked on Good
Friday had special powers to cure complaints such as
indigestion.
“My mum said our ancestors worked in a baker’s shop and they
believed buns baked on Good Friday didn’t go mouldy,” said
Nancy.
“It is an unusual family heirloom but I’m proud of
it.”
Nancy was given the bun, which has the date March 1821 on the base,
by her mother. She plans to keep up the tradition by handing it to
her daughter Anthea and her 10-year-old granddaughter,
Hannah.