Saturday 19 February 2011


A few buns are a great thing to have in your freezer on standby, and everyone seems to love them. A bun is the perfect size for when you want something sweet, but not something as big as a slice of cake. A friend introduced me to this type, made super unctuous through the addition of a little custard powder. Keep a close eye on the timing, as over-cooked, they become dry. I reckon keep them to 12 minutes at 190° and they will finish cooking (dry off???) outside the oven.

140g soft butter
140g vanilla sugar
100g flour
1 teaspoon of baking powder
3 eggs
25g custard power

To make them, tip all the ingredients into a bowl and mix until combined. Spoon into a lined bun tin and cook for 12 minutes at 190°.

Remove the buns from the tin and leave to cool. Once cold, you can decorate then if you like with a little icing (combine icing sugar with a few drops of hot water), sprinkles, jam or anything else you have lying around. I guess if you’re so inclined, you could spread a little Nutella over them.
I’ve also added a few dried cranberries to the mixture before spooning them into the tin.

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